Low Calorie Muffins | High Protein & Gluten Free
These low calorie muffins are not only delicious, they are gluten free, very low sugar and high protein. Banana free and lunch box friendly
Servings 10
Ingredients
- ¼ cup gluten free flour
- ¼ cup coconut flour
- ¼ cup vegan vanilla protein powder
- 1 tsp powdered peanut butter (optional)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 whole eggs
- ½ cup egg whites (or 2 full eggs)
- 160 grams high protein Greek yogurt
- 100 grams apple sauce
- ½ cup raspberries (fresh or frozen)
Instructions
- Preheat oven to 175C and line a muffin pan with paper or silicone liners.
- Combine apple sauce, eggs, egg whites and Greek yogurt.
- In a separate bowl, combine, gluten free flour, coconut flour, protein powder, stevia, powdered peanut butter, baking powder and salt.
- Pour the dry ingredients into the wet and combine well. Fold through raspberries.
- Divide evenly between muffin liners and bake for 20-25 minutes or until cooked through.
- Allow to cool in the pan for ten minutes before transferring to a wire cooling rack.
- Once completely cool, serve and enjoy with someone special or store in an airtight container for later.
Notes
Low calorie muffins can be stored in the fridge for up to one week and in the freezer for up to three months.
