Blueberry Muffin & vanilla PROYO Parfait 260cal/26carb/3fat/32pro

Blueberry Muffin & vanilla PROYO Parfait 260cal/26carb/3fat/32pro

Blueberry Muffin & vanilla PROYO Parfait 260cal/26carb/3fat/32pro

Blueberry Muffin & vanilla PROYO Parfait! Had to make use of those muffins I baked last night. AND – Oh happy day….while typing up my blueberry muffin recipe this morning I noticed a miscalculation in the macros, and for the better! I had originally thought they were 110 calories but it turns out they are only….wait for it….82 calories with one gram of fat! The parfait has 260cal/26carb/3fat/32pro. I will post both recipes below.

Parfait Ingredients:
-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

Directions:
Mix yogurt, milk & protein powder together and layer with cut up muffin.

Muffin Recipe:
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

Directions:
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

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