Blueberry Peach Protein Muffins

I'm fairly confidant in saying that when someone hears blueberry and peach, summertime memories fill their head. What I love most about being a recipe developer is utilizing fresh, in-season fruits and veggies for my treats and dishes. This muffins are a great example of that - a perfect summer breakfast or snack! If you want to make these in the winter or fall, however, getting frozen fruit is your best bet. They will still turn out great!










Ingredients

2/3 cup oat flour
1 teaspoon baking powder
pinch of salt
1 egg
3 tablespoons almond butter
¼ cup plain greek yogurt
3 tablespoons honey
2 tablespoons unsweetened almond milk
½ cup blueberries
½ cup diced peaches

Method

1. Preheat oven to 350 degrees. Place 8 silicone muffin liners on a sheet pan (or muffin tin) and set aside.

2. Whisk together egg, almond butter, yogurt, honey and milk until smooth.

3. Stir in the oat flour, protein powder, baking powder, and salt until muffin batter is smooth and well combined. Stir in the fruit.

4. Evenly spoon the muffin batter among the 8 silicone muffin liners.

5. Bake in the oven for 22-26 minutes. Remove from oven and let cool for 10 minutes. Enjoy!

Makes 8 servings
1 serving is 1 muffin

Macros for 1 serving
155 calories, 7.7g protein, 18.1g carbs, 9g sugar, 6.2g fat, 3g fiber

Nicolette’s Tips
* You may substitute the honey with any sticky sweetener, like maple syrup or agave.
* You may substitute oat flour with regular whole-wheat flour.
* You may substitute almond milk with your milk of choice.


IF YOU ENJOY THESE MUFFINS, YOU MAY ALSO LIKE MY 
PEACH AND BLUEBERRY CRISP!

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