Blueberry Thyme Protein Muffin

  • U Serves 1 Person
  • P Prep: 00:05
  • P Cook: 00:02
Blueberry Thyme Protein Muffin

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)


Amount Per Serving


Calories 153

Calories from Fat 14


% Daily Values*


Total Fat 1.53

2.35%


Saturated Fat 0.02

0.10%


Polyunsaturated Fat 0.13


Monounsaturated Fat 0.21


Cholesterol 0.00

0.00%


Sodium 149.75

6.24%


Potassium 229.05


Total Carbohydrate 18.37

6.12%


Dietary Fiber 2.73

10.92%


Sugars 7.86


Protein 20.83


Vitamin A 101.30%

Vitamin C 12.50%


Calcium 12.60%

Iron 6.02%


* Nutritional Values are estimated and may vary

³ Description

I love the bright, slightly sweet thyme with the blueberries in this quick microwave protein cake.

² Ingredients

  •  1/8 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Vanilla
  •  1 large Egg White
  •  1/4 tsp Baking Powder (Low Sodium)
  •  1 serving (serving = 1 scoop) Sun Warrior Vanilla Protein Powder
  •  1/2 tsp Vanilla Extract
  •  2 tsp Thyme
  •  1 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
  •  1/4 cup Blueberries
  •  1/4 serving (serving = 1/2 cup) Farmer's Market Organic Sweet Potato Puree
   

q Directions

1 scoop (2T) vanilla protein powder
1/4 tsp baking powder
3 T egg whites
2 T almond milk
1 T sweet potato puree (or mashed banana)
1/2 tsp vanilla
5-6 drops liquid lemon Stevia
2 tsp fresh thyme
1/4 C blueberries
Optional topping: additional berries, cinnamon, syrup
Instructions
Place dry ingredients in a small bowl and stir to combine. Add remaining ingredients and mix until smooth.
Transfer to a large, greased (I use coconut oil) coffee mug and microwave for 2 mins (may vary depending on your microwave).
Tip the cake out onto a plate and top as desired.
My cake was topped with additional berries and a mix of cinnamon and sugar-free syrup

Recipe Provided by @sprint2thetable

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