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on the left, 5 small blueberry muffins in a small wooden box, and on the right, a muffin with textured crumble topping and a metal measuring cup filled with fresh blueberries, and a few blueberries out of the cup on a dark grey wooden surface
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5 from 1 vote

Blueberry Protein Muffins (Flourless)

Makes 12 muffins (cupcake-sized).
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 147kcal
Author: Andréa

Ingredients

Muffin ingredients:

Crumble topping ingredients:

Instructions

  • Preheat oven to 325F (use an oven thermometer for best results). Set up paper cupcake liners in a 12-cavity cupcake pan, then spray the liners with non-stick cooking spray.
  • Make the crumble topping by combining almond flour, erythritol, and cinnamon. Add butter, and combine with a fork. Set aside.
  • Combine cake mix with water, eggs, and oil. Mix just until no lumps remain.
  • Fold in half the blueberries, and spoon the batter into the cupcake liners.
  • Top batter with remaining blueberries, and the finish with approximately one tablespoon of crumble topping per muffin.
  • Bake at 325F for 18-21 minutes. Remove from oven as soon as a toothpick inserted comes out clean.
  • Let cool, and enjoy! Store refrigerated.

Notes

The nutrition posted below is for preparing the cake batter with oil. When preparing with applesauce, the nutrition is: Serving: 1 muffin (cupcake-sized), Calories: 122, Fat: 5.5g, Chol: 59mg, Sodium: 155mg, Carbohydrates: 20g, Fiber: 5g, Sugar: 5g, Added Sugar: 1g, Erythritol: 10g, Protein: 9g, Net Carbs: 5g.

Nutrition

Serving: 1muffin | Calories: 147kcal | Carbohydrates: 19g | Protein: 9g | Fat: 9g | Cholesterol: 59mg | Sodium: 155mg | Fiber: 5g | Sugar: 4g | Net Carbohydrates: 4g | Erythritol: 10g