136
Calories
7g
FAT
21g
carbs
5g
protein
Ingredients
1/2 cup brown swerve
1 teaspoon ground cinnamon
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated swerve
1 tbsp brown sugar
2 large eggs, at room temperature
1/2 cup plain Greek yogurt
1/4 cup unsweetened almond milk
1 and 1/2 cups frozen blueberries
1 scoop Bowmar protein blueberry cheesecake
1/2 cup margarine, softened to room temperature
Directions
Serving Size: 13
1. Combine 1/2 cup brown swerve and 1 tsp cinnamon and set aside.
2. Preheat oven to 425 degrees Fahrenheit and line a muffin tin or spray with nonstick cooking spray.
3. Combine the flour, protein powder, baking soda, baking powder and salt.
4. In a separate bowl, combine softened margarine with 1 Tbsp brown sugar, and 1/2 cup swerve. Beat until smooth.
5. Add eggs one at a time and beat until smooth.
6. Add yogurt and beat until smooth.
7. Slowly pour in dry ingredients and milk and beat on low until smooth.
8. Gently fold in the blueberries. Spoon the batter into the muffin tin and fill to the top.
9. Sprinkle brown swerve cinnamon mixture on top.
10. Bake at 425 for 5 minutes then reduce the temperature to 350 degrees Fahrenheit and continue to bake for about 18 minutes or until a toothpick comes out clean.
11. Allow to cool and enjoy!
2. Preheat oven to 425 degrees Fahrenheit and line a muffin tin or spray with nonstick cooking spray.
3. Combine the flour, protein powder, baking soda, baking powder and salt.
4. In a separate bowl, combine softened margarine with 1 Tbsp brown sugar, and 1/2 cup swerve. Beat until smooth.
5. Add eggs one at a time and beat until smooth.
6. Add yogurt and beat until smooth.
7. Slowly pour in dry ingredients and milk and beat on low until smooth.
8. Gently fold in the blueberries. Spoon the batter into the muffin tin and fill to the top.
9. Sprinkle brown swerve cinnamon mixture on top.
10. Bake at 425 for 5 minutes then reduce the temperature to 350 degrees Fahrenheit and continue to bake for about 18 minutes or until a toothpick comes out clean.
11. Allow to cool and enjoy!
From the kitchen of: Megan Osborn