I keep getting requests for some sweet snack ideas that are also high protein and low carb, so I had to share this one with you!

Also, did you know that blueberries, almonds and lemon are 3 of the top immune boosting foods? Which is a massive win.

For more immune boosting foods and tips, be sure to check out this blog if you haven’t already!

So, here’s the recipe!

Serves: 6

Time: 50 minutes

Ingredients

- 1/2 cup vanilla protein powder (see this blog for how to choose the right one)

- 1/3 cup almond flour

- 1/3 cup coconut flour

- 2 tbsp white sesame flour (can sub for extra almond flour)

- 2 tsp baking powder

-  Pinch salt

- 1/3 cup stevia

- 1/2 cup egg whites

- 1/4 cup almond or coconut milk

- 2 tbsp unsweetened apple sauce

- 1/4 cup almond butter (65g)

- 1.5 tsp vanilla essence

- Juice and rind from 1/2 lemon

- 1 cup blueberries

Method

1. Preheat oven to 180C

2. Combine protein powder, stevia, sesame flour, coconut flour, almond flour, baking powder and salt in a mixing bowl.

3. In a separate mixing bowl, whisk together the egg whites, almond milk, apple sauce, vanilla essence, lemon juice and rind.

4. Add the almond butter to the bowl with the dry ingredients and pour the wet mix on top.

5. Stir to combine.

6. Add blueberries.

7. Divide between 6 muffin liners.

8. Bake for 35 - 40 minutes, until slightly golden on top.

9. Allow to cool ( a little) then enjoy!

Macronutrients / serve

Calories: 228 kcal

Protein: 16 g

Fat: 12 g

Net carbs: 8 g

Fibre: 7 g

Store in the fridge for up to one week or the freezer for approximately 6 months.

These high protein muffins make the perfect snack or even a light breakfast heated up with some yoghurt and extra berries!

I hope you love this recipe. When you make it, please share on instagram and tag me so that I can see! I love that so much.