There’s something cozy about a warm blueberry muffin in the morning—but what if that muffin also powered you through the day? These high-protein blueberry muffin mini loaves deliver all the soft, juicy, bakery-fresh vibes without the sugar crash.
Each mini loaf is packed with protein! Made with Greek yogurt and almond flour, they’re naturally gluten-free, low-carb, and bariatric-friendly—yet still tender and bursting with blueberries. They bake in just 25 minutes and freeze beautifully so that you can grab and go all week.
Tips & Variations
• Boost the protein: Add a tablespoon of chia seeds to the batter.
• Make it lemony: Add 1 tsp lemon zest for a fresh twist.
• For extra moisture: Drizzle with a teaspoon of warm almond butter before serving.
• Storage: Keep in an airtight container for up to 4 days or freeze for 2 months.
Why You’ll Love These Mini Loaves
These aren’t your average “diet muffins.” They are:
• Protein-packed (about 8–10g per loaf)
• Naturally gluten-free
• Low in sugar but not in flavor
• Meal-prep friendly
Whether you’re looking for a quick breakfast, an afternoon pick-me-up, or a post-workout bite, these loaves fit the bill—without weighing you down.
Ingredients
Method
- Preheat oven to 375° and grease mini loaves pan (silcone tray)
- In a medium bowl, whisk together almond flour, baking soda, and Splenda sugar.
- In another bowl, whisk Greek yogurt, vanilla extract, and almond extract.
- Gently fold the wet ingredients into the dry ingredients until well combined.
- Divide the batter into the the mini loaf wells. Add the blueberries on top of the sections. Note: Some of the blueberries will sink into the bottom while baking in the oven.
- Bake for 25 minutes or until golden and the toothpick come out clean.
- Cool for 10 minutes before removing. Enjoy warm—or freeze for later!