Blueberry Protein Muffins
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Blueberry Protein Muffins

A great snack as a breakfast on the run, anytime during the day, or as a post-workout recovery treat. Keeps in the fridge for up to 1 week.

⏱ 15 min prep 🔥 30 min bake 🧁 Makes 8 💪 High protein

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)

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250g blueberriesFind on Coop → Almond flourFind on Coop → Coconut flakesFind on Coop → BeetrootFind on Coop → Baking sodaFind on Coop → Sea saltFind on Coop → EggsFind on Coop → Vanilla protein powderFind on Coop → Stevia or agave syrupFind on Coop →

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.
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