Single Serve Blueberry Protein Muffin - Big and Beautiful!

2 servings

6 Tbsp Whole Wheat Pastry Flour 19g, see post for sub

4 Tbsp Vanilla Protein Powder Whey-casein, 11g

3 Tbsp Unflavored Protein Powder Whey-casein, 8g, see post for sub

4 tsp Almond Butter Powder 4g

½ tsp Baking Powder

7 Tbsp Almond Milk 52ml

2 Tbsp Non-fat Plain Greek Yogurt 14g

2 tsp Almond Butter 5g

½ cup Blueberries 37g

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Preheat oven to 375°F, line 1 cup of a muffin pan with cupcake liner, and lightly spray insides with cooking spray (or use non-stick pan).
In a large bowl, whisk together flour, protein powder, unflavored protein powder, almond butter powder and baking powder.
Add in milk, Greek yogurt and almond butter; Stir to combine.
Don’t over-mix or muffin will be dense.
Batter should be fairly thick; Taste and add stevia powder if not sweet enough.
Add blueberries and fold.
Pour batter into muffin cup.
Bake for 5 minutes.
Then reduce temperature to 350°F (leaving muffin in oven) and bake another 15 minutes (total 20 minutes).
A toothpick inserted into center should come out dry.
Cool for 5 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 10 minutes, and enjoy.