Blueberry Protein Muffins

"Make Food Fun Again!" Enjoy these low-calorie yummy Blueberry Protein Muffins with a coffee, as a snack or perfect way to satisfy a sweet tooth!

Servings: 6

Keywords: Blueberry Pastry Cookie Butter, Flex Slow Churn Vanilla Ice Cream

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins

Ingredients

Instructions

Ingredients

  • 75 g Flex Slow Churn Vanilla Ice Cream Protein Powder
  • 30 g Blueberry Pastry Protein Cookie Butter Powder
  • 30 g All Purpose Flour
  • 20 g Coconut Flour
  • 10 g Zero Cal Sweetener of your choice
  • 10 g Baking Powder
  • 275 g Plain NonFat Greek Yogurt
  • 275 g Egg Whites
  • 100 g Unsweetened Apple Sauce
  • 100 g Frozen Blueberries

    • Instructions

    1. Add all your dry ingredients into a bowl and mix to avoid clumping. Now add your wet to your dry and mix well until it is fully combined with no chunks or clumps. Let sit for 15-20 minutes to thicken up a bit.
    2. Add your frozen blueberries and mix those in. Spray your silicone jumbo muffin molds with non stick cooking spray and evenly add your batter to all 6. My air fryer can hold 6 but if you can’t fit 6 in yours, fit as many as you can. Leave enough room around them so they are not creating odd shaped muffins because they are smashing each other!
    3. Air fry at 250 degrees F for 35 minutes. Once done, let cool in the mold for 10-15 minutes and then take out and let cool on a flat surface. Then once cool, enjoy! You can store these in tupperware at room temp for a few days but these last best in the fridge! Can last up to 7-10 days!

    Nutrition Facts

    Serving Size: 174

    Serving Per Recipe: 6

    Amount Per Serving
    Calories
    % Daily Value*
    Fat 2g 3%
    Carbs 16g 5%
    Protein 23g

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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