Protein Blueberry Muffins

We baked delicious protein muffins with juicy blueberries for all sports enthusiasts and low-carb fans that are not only sugar-free but also gluten-free. Here you can really indulge without having a bad conscience. 

 

Ingredients for 12-15 muffins:

 450 g of lowfat quark

 4 eggs

 7 tablespoons coconut flour

 6 tablespoons protein powder (vanilla)

 4 tablespoons erythritol

 1 tsp vanilla flavor

 180 g blueberries

 coconut flakes

 

Preparation:

Preheat oven to 160 °C.

Beat the eggs with the lowfat quark. Add coconut flour, protein powder, vanilla and erythritol and mix well. Carefully fold in the blueberries.

Cut Blechrein into quares of 12 x 12 cm and press into the hollows of a muffin tin. Add the dough and bake the muffins for 30 minutes.

Sprinkle with coconut flakes if desired.

Baked in Blechrein Black