Low Cal & 156g Protein Jumbo Glazed Blueberry Cakey Bakery M

• total tid: 56 minutes

Ingredienser

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Macros (makes 6 jumbo muffins):

224 Cals, 22.5g Net Carbs, 3.5g Fat, 26g Protein

156g protein for all muffins*

Ingredients for Wet Ingredients:

510g (2 1/4 Cup) Plain or Vanilla Nonfat Greek Yogurt

30g (2 tbsp) Light Butter, Softened

30mL (2 tbsp) Almond Milk

2 Medium Eggs

5mL (1 tsp) Lemon, Juiced

Ingredients for Dry Ingredients:

120g (1 Cup) All Purpose Flour

144g (3/4 Cup) Granular Sugar Substitute (I used Swerve)

3 Scoops Whey/Casein Blend Vanilla Protein Powder (@htltsupps code nickkaz saves $$)

6g (1 tsp) Baking Soda

2g (1/2 tsp) Baking Powder

Zest from 1 Medium Lemon

Small Pinch of Salt

Ingredients for Mix-ins:

150g (1 Cup) Blueberries

5g (1/2 tbsp) Flour (*optional* - coat with blueberries before mixing to avoid blueberries breaking in oven)

Ingredients for Glaze:

48g or 1/4 Cups Confectioners Sugar Substitute (I used Swerve)

15mL or 1tbsp Water

Ingredients for Topping (*optional*):

150g (1 Cup) Blueberries

Everything that is optional is NOT included in da macros

Instruktioner

Preheat oven to 350°F.

In a large bowl, mix all dry ingredients.

In a separate bowl, mix all wet. ingredients.

Add wet to try, then VERY gently fold with mix-ins.

Pour batter into a jumbo muffin tray sprayed with cooking oil (or lined with muffin cups) - makes 6 jumbo muffins.

Add topping ingredients (*optional*).

Bake for around 40-42 minutes. Make sure they pass toothpick test and pull them out slightly underdone—it’ll finish cooking as it rests.

Let it rest for 15 minutes.

Grab another bowl. Add glaze ingredients. Mix and top muffins with glaze—it’ll solidify over time.

Store in fridge. Then enjoy!