High-Protein Low-Carb Blueberry Muffins
Delicious and fluffy muffins packed with protein and low in carbs, perfect for a healthy breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup protein powder
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk
- 2 large eggs (or flax eggs for vegan)
- 1 cup fresh blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Sweetener to taste (e.g., stevia or erythritol)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners.
- In a large bowl, combine the almond flour, protein powder, baking powder, baking soda, and salt.
- In another bowl, mix together the unsweetened applesauce, almond milk, eggs (or flax eggs), and vanilla extract until blended.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Carefully fold in the fresh blueberries, distributing them evenly.
- Spoon the batter into the muffin liners, filling each about three-quarters full.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack.
Notes
For a nut-free option, swap almond flour for sunflower seed flour. Store leftovers in an airtight container for 2-3 days or freeze for up to two months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg