Low-Carb and No Added Sugar — These Blueberry Muffins Are Insanely Good.
We have been working on perfecting this recipe for a LONG time. It's definitely a fan favorite now at the gym. This recipe is pretty different than a lot of other ones, as it is completely flour free, and has no sugar of any type added. No agave, no maple syrup, no apple juice, no applesauce, etc. Sugar is sugar, and we never add it to any of our recipes.
Stash two of these protein-packed muffins in your gym bag for the perfect post-workout snack. With 8 grams of protein each, 5 net carbs, grain-free/gluten-free and no added sugar, you won't event feel an ounce of guilt.
Makes 12 regular size muffins.
2 Scoops MetRx Vanilla Whey Protein Powder (this protein works the best for baking, others brands fall flat)
2-3 Grinds Pink Himalayian Sea Salt (less sodium content that other salts)
1 tsp Vanilla Extract
6 Whole Eggs (we prefer cage free)
1/2 tbsp Grass Fed Gelatin
3 tbsp Almond Meal
1/2 tsp Cinnamon
1 tsp Organic Unrefined Coconut Oil
3 tbsp Unsweetened Coconut Flakes
1 Small container of fresh blueberries - about 50 blueberries
1/2 tsp Baking Powder
Preheat oven to 325.
Use paper or reusable silicone muffin cup liners, or generously spray muffin pan with a non-stick spray.
Combine all ingredients EXCEPT BLUEBERRIES in a medium/large bowl. Blend with an emersion blender or egg beaters until batter is smooth. Pour in to muffin cups until each up is half full. Add equal amounts of blueberries to each, about 4 blueberries per muffin.
Bake for about 25 minutes or until golden brown on top.