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.
Prep Time 8 mins
Cook Time 22 mins
Total Time 30 mins
Course Breakfast, Desserts & Sweet Treats
Cuisine American
Servings 12 Muffins
Calories 231 kcal
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
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
Calories: 231kcalCarbohydrates: 13gProtein: 6gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 104mgPotassium: 20mgFiber: 5gSugar: 6g