75g Level-1 or Protein of Choice
36g Coconut Flour
30g All Purpose Flour
16g Powdered Peanut Butter
10g Zero Cal Sweetener of your choice
12g Baking Powder
275g Plain NonFat Greek Yogurt
275g Egg Whites
100g Unsweetened Apple Sauce
50g Fresh Blueberries
1. Preheat oven to 350 degrees F. Add all dry ingredients into a bowl and mix. Then take wet ingredients and add to a separate bowl and mix. Combine dry ingredients with wet and mix until smooth.
2. Add 30g of fresh blueberries to the batter and mix those in. Spray muffin tins (I used jumbo muffin molds) with non stick butter spray and add batter. Then add the rest of the blueberries evenly across the top of the 6 muffins.
3. Bake for 25-30 minutes. When there is cracking in the tops of the muffins and they turn a golden color, they are ready.
4. Add to cooling rack and enjoy! I love to keep these in tupperware in the fridge to snack on through the week! They will last for 7-10 days!