Blueberry Croissant Muffins
- U Serves 12 People
- P Prep: 00:06
- P Cook: 00:40
Nutritional Facts
per 1 serving size (Recipe makes 12 servings)
Amount Per Serving
Calories 52
Calories from Fat 16
% Daily Values*
Total Fat 1.78
2.74%
Saturated Fat 1.17
5.85%
Polyunsaturated Fat 0.09
Monounsaturated Fat 0.21
Cholesterol 15.50
5.17%
Sodium 63.79
2.66%
Potassium 83.29
Total Carbohydrate 4.76
1.59%
Dietary Fiber 0.69
2.76%
Sugars 1.82
Protein 4.43
Vitamin A 0.58%
Vitamin C 4.83%
Calcium 4.36%
Iron 1.69%
* Nutritional Values are estimated and may vary
³ Description
blueberry muffins flakey like croissants?!?! SIGN ME UP
² Ingredients
- 1 medium Egg
- 1 tsp Vanilla Extract
- 1 cup Blueberries
- 1 small Zucchini
- 1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 1 serving (serving = 1 scoop) Jay Robb Vanilla Whey Protein Powder
- 1.167 serving (serving = 1/3 cup) Arrowhead Mills Organic Oat Flour
- 1 serving (serving = 1 tbsp) Now Foods Virgin Coconut Oil
- 1/2 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt
q Directions
Ingredients:
1/2 cup oat flour
1 scoop vanilla whey
1 egg
1 TB virgin coconut oil
1/2 cup greek yogurt
1 small zucchini, skinned
1 tsp baking powder
1 tsp vanilla extract
handful of blueberries
almond milk to thin (if needed)
Blend all ingredients, except for blueberries, in a magic bullet, or blender.
Pour batter into 12 muffin tins, filling almost to the top!
Drop a few blueberries in each tin and bake at 375 for about 40 minutes.
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