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Wheat and Gluten Free Muffins

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.