What is it about those blueberry muffins at the counter of coffee shops that always look so tempting? For a slightly more nutritious start to the day, here's a high-protein, lower sugar version to enjoy smugly with your morning coffee...
Preheat your oven to 170c. Mix your wet and dry ingredients together in separate bowls. Once well-combined, add the wet ingredients to the dry, folding the mixture carefully together and being careful not to over-mix.
Spoon the mixture into 5 muffins cases (these should be just over half full) and press blueberries into the mixture. Bake for about 18 minutes, or until golden brown on top.
These muffins are best eaten warm with a dollop of yoghurt and an extra squeeze of honey.
Blueberry Breakfast Muffins (Serves 4-5)
- 1/2 cup oat flour (oats ground down to a flour-texture)
- 3 tbsp almond flour
- 1 serving Neat Nutrition Whey Vanilla
- 2 egg whites
- 3 tbsp almond milk
- 3 tbsp Greek yoghurt
- 2 tbsp. honey
- Optional: extra sweetener (we used a couple drops of liquid stevia)
- 1 tbsp oil or melted butter (we used rapeseed oil)
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 lemon, juiced
- 1 handful blueberries
Nutritionals per serving: Calories = 217; P = 13g, C = 24g, F = 9g)*
*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used