-1 gluten free blueberry muffin (recipe below)
-100grams fat free vanilla Greek yogurt
-1 scoop of @plantfusion vanilla protein powder
-2oz unsweetened vanilla almond milk
Mix yogurt, milk & protein powder together and layer with cut up muffin.
Ingredients (makes 6 muffins):
-113grams of all purpose gluten free baking mix (mine is a blend of rice, sorghum & tapioca flour)
-70grams of fresh blueberries (you can add more, this was just the amount I had left in the fridge that needed to be used)
-1 egg white
-1/4cup of unsweetened apple sauce
-Just over 1/3 cup of unsweetened vanilla almond milk
-1 1/4tsp of baking powder
-2tbsp of stevia in the raw (feel free to add more, I prefer less sweet treats)
-Juice from half a lemon
Preheat oven to 350 degrees and grease a 6 muffin baking tray.
Combine the flour, baking powder & sugar until mixed well. Add in the egg white, milk, apple sauce and lemon juice and stir until combined. Batter will be pretty thick. Carefully fold in the blueberries and spoon into muffin cups. Bake for about 20 minutes or until a toothpick comes out clean when inserted into the center of muffin