Blueberry Protein Muffins

By Lydia Wallie, Nutrition Director

Prep Time: 10 minutes

Bake/Cook Time: 25 minutes

Ingredients

• 1 cup Cassava Flour

• 2 tsp Baking Powder

• 1/4 tsp Himalayan Salt

• 1 tsp Cinnamon

• Optional: 1/4 tsp Nutmeg

• 6 Eggs

• 1/2 cup Butter or Coconut Oil

• 2 tsp Vanilla Extract

• 3/4 cup Dates (you can also try subbing with ¼-½ cup honey, but you may need to add more flour if so)

• 1 ½ cups Frozen Blueberries

Directions

1. Preheat the oven to 400 degrees and prep a 12-cup muffin pan with baking cups.

2. Whisk the dry ingredients together (cassava flour, baking powder, salt, cinnamon, and nutmeg).

3. In a high-speed blender (VitaMix preferred), blend the following ingredients on high until smooth: eggs, butter, vanilla extract, and dates. (If you don’t have a high-speed blender, you may want to substitute the dates with honey and add extra flour to compensate.)

4. Pour the blender mixture into the dry ingredients and stir. Stir in the frozen blueberries.

5. Pour mixture evenly into 12 muffin baking cups and bake at 400 degrees for 25 minutes. Time may vary depending on your oven.

6. Once they’re baked, take them out of the oven and let them sit for a couple of minutes, then take the muffins out of the pan and set them on the ridges of the pan or a baking rack to cool.