Flourless Blueberry Protein Muffins

A delightful and protein-packed treat that's both delicious and nutritious. To create these muffins, start with the richness of natural almond butter, providing a nutty base with almonds and a hint of salt. Combine with canned pumpkin for moisture and a subtle sweetness that won't overpower the blueberries.

Crack two eggs into the mix for binding, or opt for a flax egg for a vegan alternative. Add a teaspoon of vanilla extract for a sweet and aromatic touch. Pour in water or milk to achieve the perfect batter consistency.

In the dry ingredients mix, combine vanilla protein powder, cinnamon, monk fruit for sweetness, baking powder, and a dash of salt. Stir in blueberries, whether they're frozen or fresh, for bursts of fruity goodness.

Scoop the batter into muffin cups and bake until golden brown. The result? Flourless Blueberry Protein Muffins are not only a delicious grab-and-go snack but also a protein-packed treat. Enjoy the blueberry bliss in every bite!

INGREDIENTS

• Wet

  • 1/2 c natural almond butter (almonds & salt as ingredients)

  • 1 can pumpkin (can’t taste)

  • 2 eggs (flax egg for vegan)

  • 1 tsp vanilla extract

  • 1/3 c water or milk

• Dry

  • 1 c The Peachie Spoon Vanilla Protein Powder

  • 2 tsp cinnamon

  • 1/3 c monk fruit

  • 1 tsp baking powder

  • dash of salt

  • 1 c blueberries, frozen or fresh

     

    STEPS

1. Add wet ingredients to a bowl and stir well. Add all dry except blueberries. Stir to combine and add berries. Don’t stir much if frozen because it’ll turn the batter purple.

2. Bake in a lined muffin pan at 350° for 20-25 minutes. Makes 12 large muffins. Store in the fridge. Good for a week.

    

   Notes: Topped mine with yogurt and a drizzle of almond butter. 10g protein a piece. Great after-meal dessert or anytime blood sugar-balancing snack. If you want to make it more of a meal, add it to a low-sugar greek yogurt bowl or a fruit-free smoothie topper for that vital chewing as your starch.

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