I originally called these cupcakes, but they’re actually muffins. And these muffins are healthy, full of protein via the eggs and protein powder, and really do the trick when you’re craving something carb-y and cake-y.
3 eggs (separate egg whites from the yolk)
3 tbsp of monk fruit sweetener (optional)
1 tsp vanilla
juice of 1/2 lemon
handful of blueberries
2 cups almond flour
2/3 cup unsweetened almond milk (vanilla or plain)
1 scoop of vanilla protein powder
1 tsp baking powder
vegetable oil spray.
Preheat oven to 350. Beat egg whites by hand or electric mixer until they form white peaks, approximately 2 minutes.
Add the monk fruit (optional), and mix for 1 minute.
Add egg yolks, vanilla, and lemon juice and mix until blended.
Add almond flour, almond milk, protein powder and baking powder
Spray muffin pan with oil and add mixture until 3/4 covered.
Bake for 25-30 minutes. Let cool and enjoy!
Prep Time: 10 minutes
Cook Time: 30 minutes
Storage: Let cool completely and store in an airtight container. Freeze extra muffins for up to 1 month.