Ingredients
12
12 servings
- •1 ⅓ cups nonfat vanilla Greek yogurt
- •3 tablespoons unsalted butter, softened
- •1 large egg
- •1 large egg white
- •1 medium lemon, zested and juiced
- •¾ cup whole wheat flour
- •¾ cup pea protein powder
- •¼ cup white sugar
- •2 teaspoons baking soda
- •¼ teaspoon salt
- •6 tablespoons unsweetened vanilla-flavored almond milk
- •1 cup fresh blueberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Mix yogurt, butter, egg, egg white, lemon zest, and lemon juice together in a medium bowl.
- Mix flour, protein powder, sugar, baking soda, and salt together in a large bowl. Add wet ingredients to the flour mixture and stir to combine; mixture will be very thick. Stir in almond milk until mixture is smooth. Gently stir in fresh blueberries. Dollop batter evenly into the prepared muffin tin.
- Bake in the preheated oven until tops are golden brown and a toothpick inserted in the middle comes out clean, 25 to 30 minutes.
Nutritional Facts
Per 12 servings
- Calories: 144
- Carbohydrate: 18g
- Fat: 4g
- Fiber: 2g
- Protein: 10g
- Sugar: 8g
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