Protein Muffin
Medium
Ingedients
200 g whole wheat flour
2 eggs
150 g Greek yogurt
1 teaspoon honey
1 teaspoon baking powder
A pinch of salt
100 g fresh or frozen blueberries
50 ml milk (dairy or plant-based, as preferred)
Directions
Preheat the oven to 180°C and prepare a muffin tin by lightly greasing it or using paper liners.
Mix the dry ingredients: In a bowl, combine the whole wheat flour, baking powder, and salt.
Prepare the wet ingredients: In another bowl, whisk the eggs with the Greek yogurt, milk, and vanilla extract until smooth.
Combine the mixtures: Pour the wet ingredients into the bowl of dry ingredients and mix gently until smooth, avoiding lumps.
Add the blueberries: Carefully fold in the blueberries, being careful not to break them.
Fill the muffin tins: Spoon the batter into each muffin cup, filling them about ¾ of the way.
Bake in the oven: Bake the muffins for 18-20 minutes, or until golden on top and a toothpick inserted into the center comes out clean.
Let cool: Allow the muffins to cool on a wire rack before serving.
Benefits
Whole wheat flour: Rich in fiber, B vitamins, and minerals, supporting digestion and providing sustained energy.
Eggs: High-quality protein, essential for muscle growth and repair.
Greek yogurt: Packed with protein and probiotics, it promotes gut health and supports muscle recovery.
Honey: A natural sweetener with antioxidants and antibacterial properties.
Baking powder: Helps with leavening, giving baked goods a light texture (no significant nutritional value).
Blueberries: High in antioxidants, particularly vitamin C and anthocyanins, which support immune health and reduce inflammation.
Milk: Provides calcium, vitamin D, and protein (if dairy), or antioxidants and fewer calories (if plant-based).
