Blueberry and Greek Yogurt Breakfast Muffins for PCOS
Nutrition per Serving
250
Calories
12g
Protein
30g
Carbs
10g
Fat
Grocery list: whole wheat flour, almond flour, Greek yogurt, fresh blueberries, honey, eggs, baking powder, baking soda, salt, vanilla extract. Key ingredients with low GI: whole wheat flour, almond flour, Greek yogurt, blueberries.
Ingredients
1 cup whole wheat flour (120g), 1/2 cup almond flour (50g), 1/2 cup Greek yogurt (120g), 1/2 cup fresh blueberries (75g), 1/4 cup honey (60ml), 2 eggs, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp vanilla extract
Instructions
1. Preheat oven to 375F (190C). 2. In a large bowl, combine whole wheat flour, almond flour, baking powder, baking soda, and salt. 3. In another bowl, whisk together eggs, Greek yogurt, honey, and vanilla extract. 4. Gradually add the wet ingredients into the dry, stirring until just combined. 5. Gently fold in the blueberries. 6. Divide the batter evenly among a greased muffin tin. 7. Bake for 20-25 minutes, or until a toothpick comes out clean. 8. Let cool before serving.
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