Dipped in the morning in a hot cup of milk, these muffins make a balanced and delicious breakfast. Low-carb and gluten-free!
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The batter is made with no butter and no oil, which I replaced with greek yogurt. As for flour we use soy flour and coconut flour.
To add up a bit of protein, I have also used vanilla flavour protein powder ( ISOPURE ZERO alla vaniglia). If you decide not to use them, then I suggest you add more sugar and a little more flour.
Better to consume these muffins freshly made and warm. You can also store them for a couple of days in a zip-lock bag and warm them up for 30 sec in your microwave before serving.
Ingredients (make 3 muffins):
- 25 g soy flour
- 20 g coconut flour
- 80 g greek yogurt
- 1 whole organic egg
- 30 g erythritol sugar
- a pinch of salt
- 18 g vanilla protein powder
- 5 g baking powder
- dark chocolate chips, as needed
In a bowl whisk together egg, sugar and yogurt. Add then soy flour, coconut flour, salt and baking powder.
Last fold in some chocolate chips and divide the batter into 3 muffin cups. Add some more chocolate chips on top.
Bake in pre-heated oven at 180C for 20-25 min.
Let the muffins cool down before serving them. Better eaten warm on the same day!
If you make this recipe, tag me on IG @the_fit_mediterranean