Lemon Blueberry Protein Muffins
Ingredients
Dry Ingredients
-
1
scoop
vanilla protein powder
-
1
teaspoon
gluten-free baking powder
-
½
teaspoon
kosher salt
-
1
teaspoon
lemon extract
-
1
cup
almond flour
-
⅛
cup
coconut flour
-
3
teaspoons
zero calorie sweetener (Stevia)
Wet Ingredients
-
3
large
eggs
-
¼
cup
coconut oil
-
⅓
cup
blueberries
Instructions
- Preheat the oven to 375°F.
- Combine all dry ingredients in a medium bowl and mix well.
- In a small bowl, whisk together the eggs, coconut oil, and lemon extract.
- Add the egg mixture to the dry ingredients and mix thoroughly.
- Gently fold in the blueberries, reserving a few for topping.
- Spray a muffin pan with cooking spray and fill each muffin cup ¾ full.
- Top each muffin with 1-2 reserved blueberries.
- Bake for 15-17 minutes or until golden brown.
- Allow the muffins to cool for 5-10 minutes before removing.
Nutrition Facts (estimated)
Servings
6
Calories
260
Total fat
10g
Total carbohydrates
4g
Total protein
12g
Sodium
0mg
Cholesterol
0mg
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