Blueberry Protein Muffins

Ingredients

• 250g frozen or fresh blueberries
• 300g almond flour
• 250g unsweetened coconut flakes
• 250g cooked beetroot, pureed in a food processor (preferred, not essential)
• ½ tsp baking soda
• Pinch of sea salt
• 2 eggs
• 2 scoops vanilla protein powder (Eliza uses Biotrust — or substitute 150g cottage cheese or Greek yoghurt)
• ½ tsp stevia or 2 tbsp agave syrup (if using protein powder, reduce sweetener as it's already sweet)

Preparation

1. Preheat oven to 180°C. Spray an 8-hole muffin tray with oil.
2. In a medium bowl, whisk together the eggs, then slowly add all remaining ingredients except the blueberries. Combine well to form a smooth batter.
3. Fold in the frozen or fresh blueberries.
4. Pour the batter into the 8 muffin cups.
5. Bake for about 30 minutes until golden.
6. Allow to cool slightly before removing. Store in a container in the fridge for up to 1 week.