Description
Fluffy, flavorful muffins packed with protein from Greek yogurt and low in carbs, perfect for breakfast or a satisfying snack.
Ingredients
Scale
- 1 cup Greek yogurt
- 1 cup almond flour
- 1/2 cup erythritol or sweetener of choice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup fresh or frozen blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the Greek yogurt, almond flour, erythritol, baking powder, baking soda, and salt. Stir until well incorporated.
- Add the eggs and vanilla extract, stirring until smooth.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes, until a toothpick comes out clean.
- Allow to cool for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg