High Protein Blueberry Muffins
These healthy blueberry muffins are packed with good for you ingredients! They're gluten-free, low in fat and sugar, high in protein and only 100 calories each!
Servings: 9 muffins
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.
- If you want to keep the recipe dairy-free, you can use dairy-free coconut or almond yogurt.
- If you don't have oat flour, you can make your own by grinding rolled oats in a food processor or blender. Whole wheat flour will also work if you're not gluten-free.
Serving: 1muffin | Calories: 104kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Fiber: 2g | Sugar: 7g