This recipe came about as a desire to get my toddler to eat some other form of muffin besides the ones I’ve been making her since she was one. Variety is the spice of life right?! I had some blueberries that needed to be used up in the fridge and she loooooves the Oikos triple zero berry yogurt so I thought I’d throw some of that in there too and see how they turned out! I think these are a winner and they are definitely macro friendly! Serve with a schmear of grass-fed butter or peanut butter and with a protein ☕️ maybe?! 🤤 INGREDIENTS: Dry: 🔸1 tsp baking soda 🔸1tsp salt 🔸1 1/4 cup flour-I used gluten free 🔸1 cup (minus 2 tablespoons) monk fruit sweetener 🔸 6oz fresh blueberries Wet: 🔸1/4 cup butter, softened 🔸1/2 cup unsweetened applesauce 🔸92g (6T) egg whites 🔸2T almond milk or other milk of choice 🔸1-5oz container mixed berry @oikos triple zero greek yogurt 🔸1 tsp vanilla extract DIRECTIONS: ✅Preheat oven to 350 degrees ✅Spray muffin pan with non stick spray. ✅Mix together all dry ingredients minus the bluebs. ✅In a separate bowl mix all wet ingredients. ✅Fold wet and dry ingredients together only until combined. Do not over mix. Once mixed, gently fold in blueberries. ✅Place in 12 muffin tins and bake at 350 for 25-30 min or until a fork inserted in the center comes out clean. These will brown a bit on top (and you want that to ensure the middle is cooked through). These don’t have a lot of flour in them so they don’t cook the same as a traditional floury muffin.
NUTRITION: Makes 12 muffins. 1 muffin: 120kcal-4F/17C/3P
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