High Protein, Low Carb Mixed Berry Breakfast Muffin (that won’t leave you with a muffin top!)

Grain Free Mixed Berry Muffins
Makes 6-7 muffins

Ingredients
½ cup frozen wild blueberries and/or raspberries 
1 ½ cups almond flour
1 scoop Grass-fed Beef Isolate Protein Powder (this is the one I use/love)
½ teaspoon baking soda
½  teaspoon salt
2 eggs
1 - 2 tablespoons Lakanto Golden Monkfruit (optional)
1 teaspoon vanilla
2 tablespoons almond milk (or milk of choice)
½ teaspoon apple cider vinegar
Avocado oil spray to grease the muffin pan (or liners)

Directions

• Preheat the oven to 350°. 

• In a large mixing bowl, whisk together the almond flour, protein powder, baking soda, and salt. 

• Add the eggs, monk fruit, vanilla, almond milk, and apple cider vinegar and gently mix with a fork until a thick batter forms. 

• Gently fold in the berries. 

• Grease the muffin pan or liners with avocado oil spray. Spoon in the batter (or use a scooper), evenly filling each cup. Bake the muffins for 15-20 minutes, remove from the oven and let cool for 10-15 minutes, then serve. Store in the fridge.

  Each muffin has between 10-11 grams of protein (depending on yield). I personally have two for breakfast or one as a snack.