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Easy High-Protein Blueberry Muffin Mini Loaves

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 people
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2½ cups almond flour
  • ½ teaspoon baking soda
  • 1¼ cups Splenda sugar any sugar-free sweetner
  • 2 cups almond milk
  • ½ cup blueberries
  • ¼ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ¼ cup avocado oil

Method
 

  1. Preheat oven to 375° and grease mini loaves pan (silcone tray)
  2. In a medium bowl, whisk together almond flour, baking soda, and Splenda sugar.
  3. In another bowl, whisk Greek yogurt, vanilla extract, and almond extract.
  4. Gently fold the wet ingredients into the dry ingredients until well combined.
  5. 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.
  6. Bake for 25 minutes or until golden and the toothpick come out clean.
  7. Cool for 10 minutes before removing. Enjoy warm—or freeze for later!

Notes

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.
• Storage: Keep in an airtight container for up to 4 days or freeze for 2 months.