Rachel Hale from “Hale’s Kitchen” joins us in studio to make Blueberry Protein Muffins that are Whole 30 and paleo friendly.
Ingredients: (Makes 12 muffins)
Streusel:
● ½ cup almond flour
● 1 Tbsp coconut oil
● 1 Tbsp allulose syrup (can sub for monk fruit syrup)
Muffin Mix:
Wet ingredients:
● 4 eggs, room temperature
● 1/3 cup coconut oil, melted
● 2/3 cup allulose syrup
● 1 tsp lemon zest, packed
● 1 Tbsp lemon juice
Dry ingredients
● 2 scoops of unflavored protein powder (I use Amy Myers MD. Use my code
“IFRACHEL10” for a discount.)
● 2 ½ cups almond flour
● ¾ tsp baking soda
● ¼ tsp Himalayan pink salt
● 2 Tbsp vanilla powder
● ⅓-½ cup of blueberries
Preparation: Preheat the oven to 350°F. Line cupcake pan with liners. Line a baking sheet with
parchment paper.
Streusel:
1. Whisk together flour, oil, and allulose until crumbly texture forms.
2. Spread onto the baking sheet.
3. Bake for 6-8 minutes until slightly crisp, undercook it. Set aside.
Muffin:
1. Mix wet ingredients in a mixer. Whisk dry ingredients together in a separate bowl. Mix
in dry ingredients to the wet a little at a time. Mix until smooth.
2. Pour batter into muffin tin. Fill each tin 3/4 of the way, and add a few blueberries to each
tin. Sprinkle the streusel over the tops of the muffins.
3. Bake for 15-20 minutes until golden. Remove muffins from the tin, set on a rack, and
allow to cool completely.
Nutrition: 275 calories, 15.5 grams of protein per muffin
Rachel will also share how she is partnering with the Home with Heart Raffle. For a $100 raffle ticket, you could win a $600,000 house! All proceeds benefit patients at Monroe Carell Jr. Children's Hospital at Vanderbilt. Get tickets by March 1st to qualify for an additional $5,000 furnishing prize. Get your ticket at https://www.homewithheartraffle.com/
