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: 6 servings (2 muffins per serving)
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
1 cup fat-free Greek yogurt
2 tablespoons fat-free cottage cheese
1 tablespoon coconut flour
1/4 cup dried berries
6 scoops (30 g per scoop) vanilla whey protein powder
1 cup fresh blackberries
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
What did you think of this week’s recipe? Let me know in the comments below!
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