Blueberry Protein Muffins

Blueberry Protein Muffins

@the.diet.chef
INGREDIENTS
White Whole Wheat Flour 1 1/2 Cups
Zero Carb Isopure Creamy Vanilla Protein Powder
2 Scoops
Stevia Sugar Blend 1/4 Cup + 1 Tsp for Topping
Salt 1/2 Tsp
Baking Powder 2 Tsps
Unsweetened Applesauce 1 Cup
Vanilla Extract 2 Tsps
Egg 1 Large
Blueberries 1 Cup
INSTRUCTIONS

-Add all dry ingredients (except for 1 tsp of stevia and the blueberries) to a large bowl and mix until combined.

-Add all wet ingredients to a medium bowl and mix until combined.

-Pour wet ingredients into the dry and mix with a spatula until a batter forms (DO NOT OVER MIX).

-Once the batter forms fold in 2/3 cup of blueberries.

-Now line a regular sized muffin tray with 8 paper liners, coat them with baking spray, and add the batter equally to each tin.

-Top the tins with a few blueberries and a dash of sugar.

-Bake at 375 degrees / 190 Celsius for around 20 minutes.

-Let cool on the baking tray.

-Store in an air-tight container and refrigerate for several days. Or freeze the muffins for up to a few months. Makes 8 Servings.

Isopure® Zero/Low Carb