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
Carbohydrates:Whole Wheat Flour,Blueberries,Honey
Proteins:Eggs,Greek Yogurt,Milk
Healthy Fats:Eggs,Greek Yogurt,Milk
