Description
A light, tender, and incredibly delicious treat with vibrant lemon, juicy blueberries, and a protein-packed base.
Ingredients
- → 2 cup almond flour
- → ¼ tsp salt
- → 2 tbsp monk fruit (optional)
- → ½ tsp baking powder
- → 1 lemon (zest of one large lemon)
- → 3 eggs (large, organic)
- → ¼ cup Greek Yogurt (plain, nonfat)
- → ¼ cup maple syrup
- → ½ cup blueberries (fresh is best)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, salt, baking powder, and monk fruit sweetener (if using).
- In a separate bowl, whisk together the eggs, Greek yogurt, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined.
- Fold in the blueberries and lemon zest.
- Fill each muffin liner about two-thirds of the way full.
- Bake for 20-25 minutes, or until golden brown. Let cool for a few minutes before serving.
Notes
- Don’t overmix the batter. A few small lumps are okay.
- For a lump-free batter, make sure your eggs and Greek yogurt are at room temperature.
- You can use any kind of berries you like, such as raspberries or cherries.
- The muffins are best stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg