Coconut, Blueberry and Almond Protein Muffins
You know, one thing I really miss since going low carb is oats.
I love them.
Oaty, nutty goodness in any form just gets me in.
So when I was making these delicious Blueberry Protein Muffins the other day, I added a little oaty-crumble sprinkle to the top. Just enough for a taste, with minimal impact on blood sugars 😉
So, here’s my recipe for Coconut, Blueberry and Almond Protein Muffins.
Coconut, Blueberry & Almond Protein Muffins
1 pkt @proteinbreadco muffin mix
1 1/4 cups almond milk
160g coconut yoghurt (i used @nudiefoods vanilla)
1 tbsp unflavoured whey (or any protein powder)
1 tbsp coconut flour
1 tbsp almond meal
220g blueberries (frozen is fine)
To Decorate [optional] blueberries, oats, almonds and a little @stdalfourukofficial blueberry jam. (St Dalfours jam is a delicious 100% fruit jam produced in France. It does have some carb content but i find it fine in small doses).
- Preheat a fan forced oven to 170°C and place 12 cafe-style muffin wrappers in a muffin tray.
- Empty contents of Protein Bread Co packet mix into a large bowl. Add all other ingredients and gently fold until just combined, then add the berries and fold through once more.
- Using a spoon, portion mix into the muffin wrappers. Decorate with berries/oats/almonds/jam if desired.
- Place on the top shelf of your preheated oven, and bake for 30-35 minutes. (or until a skewer inserted comes out clean) After baking remove tray from oven and place muffins on a cooling rack.
Muffins must be stored in the fridge (for up to 5 days) or the freezer in sandwich bags (for up to 3 months).
I love to keep mine in the freezer and then I can grab and go on my way out the door.