BLUEBERRY PROTEIN MUFFIN

BLUEBERRY PROTEIN MUFFIN

INGREDIENTS:

1 1/2 cups fine ground almond flour
½ cup coconut flour
½ tsp of salt
1 cup Unsweetened Protein Powder
2 tsp baking powder
1 tsp baking soda
1 cup Swerve Granular
1/4 cup melted butter
3 large eggs (room temperature)
3/4 cup unsweetened almond milk
¼ cup of unsweetened yogurt or sour cream
2 tsp lemon zest or 1/4 tsp of lemon extract
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
Cinnamon/Swerve blend, optional; for sprinkling on top

NUTRITIONAL FACTS:

Servings: 12

Calories: 190

Total Fat: 13g

Cholesterol: 60mg

Sodium: 330mg

Total Carbs: 27g

Dietary Fiber: 6g

Sugar: 4g

Protein: 12g

DIRECTIONS:

Step 1

Preheat the oven to 350°F. Grease 12-14 wells of a standard muffin pan, or line with muffin papers.

Step 2

In a medium bowl, stir together the dry ingredients; set aside.

Step 3

In a large bowl, whisk together the melted butter, Swerve, eggs, almond milk, yogurt, lemon zest or extract, and vanilla.

Step 4

Stir the dry mixture into the wet ingredients. Scrape the bottom and sides of the bowl, and continue to mix just until blended - a few lumps will remain.

Step 5

Fold in the berries.

Step 6

Fill the muffin cups until almost full. Sprinkle with cinnamon-swerve, if desired.

Step 7

Bake for 22-24 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven, and after 5 minutes transfer them to a rack to cool or eat warm.

Makes 12-14 servings.