2749
Calories
155g
FAT
290g
carbs
68g
protein
Ingredients
1 Scoop Protein Fruity Cereal
2 large eggs
1/2 cup vegetable oil or melted butter
1 cup granulated sugar or Monkfruit Sweetner
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar or lemon juice
1/2 teaspoon salt
1 cup nonfat greek yogurt
2 cups almond flour
2 cups Fruity Pebbles Cereal plus more for garnish
Directions
Preheat oven to 350°F. Line muffin pans with liners.
In a large bowl mix, eggs, sugar and oil. Then add the vanilla, vinegar/lemon juice, baking soda, and salt. Mix in greek yogurt then stir in 1 Scoop protein fruity cereal and flour using a wooden spoon or spatula. (Batter may be slightly lumpy.) Stir in fruity pebbles.
Scoop into liners, 2/3 full. Sprinkle each muffin with a bit of cereal for garnish.
Bake for about 15-22 minutes, until a toothpick comes out clean.
Cool slightly before eating. Store in an airtight container for up to 3 days or freeze for up to one month.
From the kitchen of: Danielle Greenbaum