Description
Delicious low carb muffins packed with protein from Greek yogurt and fresh blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup Greek yogurt
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
- Sweetener to taste (e.g., erythritol or stevia)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a mixing bowl, combine Greek yogurt, eggs, and vanilla extract.
- In another bowl, mix almond flour, coconut flour, baking powder, baking soda, and sweetener.
- Gradually combine the dry ingredients with the wet ingredients until just mixed.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin liners.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg