NUTRITION

SERVINGS

INGREDIENTS

0.33 cup almond flour

0.5 cup liquid egg whites

0.5 cup non-fat plain Greek yogurt

0.5 scoop vanilla protein powder

0.5 cup fresh blueberries

1 tsp baking powder

1 tsp vanilla extract

2 tbsp monk fruit sweetener

0.13 tsp sea salt

1 tsp coconut oil

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease four wells of a muffin tin with coconut oil.

• 2

  In a medium mixing bowl, whisk together the almond flour, vanilla protein powder, baking powder, monk fruit sweetener, and sea salt until no lumps remain.

• 3

  In a separate bowl, stir together the liquid egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is smooth and well combined.

• 4

  Gently fold the wet ingredients into the dry ingredients using a spatula until just incorporated, being careful not to overmix.

• 5

  Carefully fold the fresh blueberries into the batter.

• 6

  Divide the batter evenly among the four prepared muffin cups, filling them nearly to the top.

• 7

  Bake for 20-25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.

• 8

  Remove from the oven and let the muffins cool in the tin for at least 5 minutes before transferring to a wire rack.