Ingredients:

  • 1.5 cups Vanilla Protein Powder (Whey/Casein blend)
  • 0.5 cup Coconut Flour
  • 1.5 tsp Baking Powder
  • 0.5 tsp Sea Salt
  • 3 large Eggs
  • 1 cup Non-fat Greek Yogurt
  • 0.25 cup Unsweetened Almond Milk
  • 1 tsp Pure Vanilla Extract
  • 2 tbsp Honey
  • 1.5 cups Fresh Blueberries
  • 1 tsp Lemon Zest

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with silicone liners.
  2. In a large mixing bowl, whisk together the eggs, Greek yogurt, almond milk, honey, and vanilla extract until the mixture is smooth and pale yellow.
  3. Sift the protein powder, coconut flour, baking powder, and sea salt into the wet mixture. Use a silicone spatula to fold the ingredients together until just combined. Stop mixing the moment white streaks disappear to avoid a rubbery texture.
  4. Gently fold in the fresh blueberries and lemon zest. The high-viscosity batter will suspend the berries to prevent sinking.
  5. Divide the batter evenly among the 12 muffin liners.
  6. Bake at 400°F (200°C) for 5 minutes. Without opening the oven door, reduce the heat to 350°F (175°C) and bake for an additional 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  7. Transfer the muffins to a wire cooling rack to prevent bottom-steaming.