Wheat and Gluten Free Muffins
- 1/2 Cup almond butter
- 7 tbsp Vanilla protein powder
- 1/2 tsp Vanilla
- 2 eggs
- 1/2 Cup frozen blueberries
- dash of almond milk if needed
Preheat oven to 350 degrees. Use a large bowl to whisk all ingredients except the blueberries.
When well combined fold the blueberries into the batter.
Fill 5 small muffin liners half full.Bake 20-25 minutes.