These blueberry muffins are gluten-free, low in fat and sugar and high in protein!
INGREDIENTS
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 1/4 cups oat flour
- ¼ cup almond flour
- ¼ cup Attiva Life Vanilla, Cinnamon and Manuka Honey protein powder
- ¼ cup coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ⅓ cup plain Greek yogurt
- 3 Tablespoons egg whites
- 1 teaspoon vanilla
- 1 cup fresh blueberries
INSTRUCTIONS
- Preheat the oven to 375° F.
- Spray 9 cups of your muffin tin with non-stick cooking spray (I use coconut oil spray), or use paper liners.
- Combine the almond milk and apple cider vinegar in a glass mixing bowl, whisk and set aside.
- Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl.
- Add the greek yogurt, egg whites and vanilla into the bowl with the almond milk. Stir to combine.
-
Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the blueberries.
- Fill 9 wells of the muffin tin.
- Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
- Let muffins cool before removing from tin and serving. Refrigerate leftovers in a covered container for up to one week. Eat cold or reheat in the toaster over before serving.
Original Recipe: eatingbirdfood.com/healthy-blueberry-muffins/