Protein Blueberry Muffins
We baked delicious protein muffins with juicy blueberries for all sports enthusiasts and low-carb fans that are not only sugar-free but also gluten-free. Here you can really indulge without having a bad conscience.
Ingredients for 12-15 muffins:
450 g of lowfat quark
7 tablespoons coconut flour
6 tablespoons protein powder (vanilla)
4 tablespoons erythritol
1 tsp vanilla flavor
180 g blueberries
Preheat oven to 160 °C.
Beat the eggs with the lowfat quark. Add coconut flour, protein powder, vanilla and erythritol and mix well. Carefully fold in the blueberries.
Cut Blechrein into quares of 12 x 12 cm and press into the hollows of a muffin tin. Add the dough and bake the muffins for 30 minutes.
Sprinkle with coconut flakes if desired.
Baked in Blechrein Black