Berrylicious Paleo Protein Muffins
I love the smell of these blueberry muffins as they bake in the oven. It's a struggle to wait for them to cool before eating. Makes you want to slow down and enjoy the sweetness.
Ingredients
Flax Eggs
- 2 tbsp Ground Flax Seeds
- 6 tbsp Water
Dry ingredients
- 2.5 cups Almond Flour
- 1 tbsp Coconut flour
- 4 tbsp Protein Powder vanilla
- 1/2 tsp Baking Soda
- 1/4 tsp Himalayan Salt
Wet Ingredients
- 1/4 cup Coconut Oil
- 1/4 cup Coconut Nectar
- 1/4 cup Coconut Milk
- 1 tbsp Pure vanilla extract
- 1/4 cup Water
To fold in
- 1/2 cup fresh blueberries
Instructions
Flax Eggs
- Add the 2 tbsp of ground flax seeds to 5 tbsp of water
- Let sit for 5 minutes until it becomes goopy. The wait time will overlap the prep time for combining the other ingredients.
Making the muffins
- Preheat oven to 350F. Lightly grease your muffin tins with a coconut oil or use muffin liners
- In a large mixing bowl, combine all the dry ingredients and mix well
- Pour in all the wet ingredients, and the Flax Eggs (or you can use two regular eggs if preferred). Mix well
- Add the blueberries and gently fold in
- Spoon the mixture into the muffin tins
- Bake for 20-22 minutes, remove from the tin, let it cool (if you have the will-power) and enjoy
Nutrition
Calories: 231kcalCarbohydrates: 13gProtein: 6gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 104mgPotassium: 20mgFiber: 5gSugar: 6g
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