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Recipe of the Week: Berry Cheesecake Protein Muffins

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Recipe of the Week: Berry Cheesecake Protein Muffins

Homemade protein bars and muffins are great for snack meals and on-the-go eating.

This recipe is from my cookbook, Eat Green Get Lean, and it’s a tasty high-protein, low-carb, and low-fat treat.

Instead of flour, this recipe uses protein powder (which works well as a baking substitute), and the Greek yogurt and cottage cheese give the muffins a delicious, creamy texture. The blackberries add a light, fruity infusion.

Hope you enjoy!

Servings

Servings: 6 servings (2 muffins per serving)

Calories Per Serving

208

Protein Per Serving

31 grams

Carbohydrates Per Serving

14 grams

Fat Per Serving

3 grams

 

Ingredients

1 cup fat-free Greek yogurt

2 tablespoons fat-free cottage cheese

1 tablespoon coconut flour

1/4 cup dried berries

2 eggs

6 scoops (30 g per scoop) vanilla whey protein powder

1 cup fresh blackberries

IMG_3232

Instructions

Preheat the oven to 340°F. Coat a 12-cup muffin pan in cooking spray.

Place all ingredients except the blackberries in a food processor or blender and process until well combined. Transfer to a large mixing bowl, add the blackberries and gently fold in.

Pour the batter evenly into the muffin pan, only filling each cup to 3/4 full. Place in oven and bake for 35 minutes, or until a toothpick inserted into the middle comes out clean.

What You Get to Eat

IMG_3251

What did you think of this week’s recipe? Let me know in the comments below!

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