Prep Time 30 Minutes
Cook Time 35-40 Minutes
Bake at 425 Fahrenheit
475 – Calories
48g – Protein
Mix Together Dry Ingredients
In a large bowl mix together Flour, Salt, Protein Powder, Baking Soda and set aside.
Prep and combine Wet Ingredients.
Combine Eggs, Milk, Yogurt, Vanilla into a separate bowl. For best results make sure the ingredients are at room temperature. If you forgot to set them out earlier, microwave on low for 15-30 second bursts.
Combine and fry.
Mix wet and dry ingredients together until a wet sticky dough forms. Add in additional water at this stage if the batter is too thick.
Adding in a full teaspoon of baking powder will leave you with a light cake like consistency. If you prefer a more traditional pancake only add in a ½ a teaspoon.
Prep Time 5 Minutes
345 – Calories
52g – Protein
Place yogurt into a breakfast bowl
Add in a scoop of protein powder, a teaspoon of vanilla extract and mix thoroughly
Choose your fruit
We really love to eat fruit seasonally. Berries, a banana, an orange. You are the king of your kitchen.
Enjoy!!! Macros will vary slightly depending on fruits.
Prep Time 10 Minutes
Cook Time 5-7 Minutes
333 – Calories
51g – Protein
Prepare Dry Ingredients
In one large bowl combine flour, salt, baking powder and protein powder. Stir to combine all dry ingredients.
Prepare Wet Ingredients
In a separate large bowl place butter, microwave on low in 10 second bursts until butter is fully melted. Add in room temperature milk, sugar, eggs, yogurt, vanilla and mix thoroughly until completely combined.
Add Blueberries to your dry ingredients and lightly coat in flour mixture.
Combine and Bake.
Add all ingredients together, mix until combined. Spray a non-stick baking tin with neutral oil and divide the batter evenly into 12 servings across the tin.
Cook times may vary depending on your oven and if you use frozen Blueberries. If you do use frozen add 5 minutes to the cooking time. The Muffins should be a light golden color on top, and a toothpick should come out clean.