Key Ingredients
Muffins
Ingredients
75g Level-1 or Protein of Choice
30g Blueberry Pastry Protein Cookie Butter Powder
30g All Purpose Flour
20g Coconut Flour
10g Zero Cal Sweetener of your choice
10g Baking Powder
275g Plain Nonfat Greek Yogurt
275g Egg Whites
100g Unsweetened Apple Sauce
100g Frozen Blueberries
Preparation
1. Mix all the dry ingredients together in a bowl to avoid clumping, then add in your wet ingredients and mix some more. You don’t want any chunks or clumps. When everything’s mixed together, let the batter sit for 15-20 minutes to thicken up.
2. Mix in your frozen blueberries then spray your silicon jump muffin molds with nonstick cooking spray. Evenly pour the batter into your 6 molds. My air fryer can hold 6 but if you can’t, fit as many as it’ll hold. Be sure to leave enough space between them so you don’t get oddly shaped muffins.
3. Air fry the muffins at 250 degrees F for 35 minutes. When they’re done, let them cool in their molds for 10-15 minutes, then take them out to cool on a flat surface. You can store these in Tupperware at room temperature for a few days but they’ll do best in the fridge for up to 7-10 days.