Guilt Free Blueberry Muffins and so easy to make

This is a great snack that can be used as a substitute for breakfast on the run, anytime during the day and as a post-workout recovery treat. You also keep this in a container in the fridge for up to 1 week.
 
 
INGREDIENTS
 
250g frozen or fresh blueberries
300g almond flour
250g unsweetened coconut flakes
250g cooked beetroot puree made in a food processor (preferred, but not essential)
1/2 tsp baking soda
pinch of sea salt
2 eggs
2 scoops of vanilla protein powder. I use Biotrust, but it is up your preference (alternatively you can add 150g of cottage cheese or greek yoghurt)
1/2 tsp of stevia or 2 tbsp of Agave syroup. Just remember If you add some protein powder then you don't have to put much sweetener, because protein powder is sweet already.
 
 
PREPARATION
 
Preheat oven to 180C. Take a 8 piece muffin tray, spray with oil in each individual muffin hole. In a medium sized bowl whisk together the egg, then slowly add the remaining ingredients (except bluberries) to combine well. This should create a nice batter. Then add frozen/fresh blueberries and fold them into the batter.
Pour the batter into 8 small muffin cups and place them into the oven for about 30 minutes until golden.

 

Latest comments

09.09 | 04:27

Thank you so much for wonderful recipes! What I love about your website most of all is that you post not only great recipes and descriptions but also stunning photos of food! Have a nice day!<a href=

26.04 | 04:50

Meals like this have been saving my hide this summer with baseball every night! Love the addition of the beans! Pinned :)

02.10 | 20:47

Well done !!

02.10 | 18:46

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