Protein Packed Blueberry Muffins

• Vegetarian

• Produce

  • 2 cups Blueberries, fresh

• Canned Goods

  • 1/2 cup Applesauce

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 cups Almond flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Nutmeg, fresh
  • 1 Heavy pinch Sea salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 Cooking spray - butter flavor, Non-stick
  • 1 cup Greek yogurt

Found on beckysbestbites.com

Description

Ingredients

• 2 cups almond flour
• 1 cup all purpose flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• Heavy pinch of sea salt
• 1 tsp. fresh nutmeg, zested
• 1 cup sugar
• ½ cup applesauce
• 1 cup greek yogurt
• 2 cups fresh blueberries
• 1 tsp. vanilla extract
• Non-stick cooking spray - butter flavor

Directions

• Pre-heat oven to 385 degrees.
• Spray muffin pans with cooking spray. Set aside.
• In a large bowl combine flours, baking soda, baking powder, salt and nutmeg. Set aside.
• In another large bowl whisk sugar, applesauce, greek yogurt and vanilla extract. Slowly add the dry ingredients to the wet ingredients and stir to the count of 10.
• Add blueberries, reserving ½ cup, and stir 3 times.
• Add mixture to the muffin pans. Sprinkle reserved blueberries on the top of the mixture in the pans and slightly press down.
• Bake 20-25 minutes or until cooked through and brown on top.
• Cool for 5 minutes and remove from pans.
• Store leftover muffins in an air tight container in the refrigerator.