Description
Healthy coffee shop style blueberry protein muffins that are gluten-free and guilt-free.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup protein powder
- 1/4 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the almond flour, protein powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the honey (or maple syrup), applesauce, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins can be frozen for up to 3 months.
- Feel free to substitute the blueberries with other fruits like raspberries or chopped bananas.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg