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McGregor Muffins

High Protein Gluten-Free Muffins

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 2 muffins each
Calories 264 kcal

Ingredients

  • 1 Cup Oat or Rice four
  • 1 Cup Coconut or Almond flour
  • 1/2 Cup Corn starch
  • 1/4 Cup Tapioca flour
  • 1 Teaspoon Xanthan gum
  • 1 1/2 Cups Protein powder
  • 1/2 Cup Brown sugar
  • 1/4 Cup Ground flax, chia, or hemp seeds
  • 2 Tablespoons Nutritional yeast
  • 1 Teaspoon Baking powder
  • 1/2 Teaspoon Sea salt

Wet ingredients

  • 4 Eggs From Pasture raised hens
  • 1 Cup Greek yogurt
  • 1 Cup Soy milk
  • 3 Cups Blueberries Frozen or fresh, or fruit of your choice

For NON Gluten Intolerant, Use 2 2/3 cups of any flour you choose in place of the first five ingredients.

Instructions

  1. Preheat oven to 350F / 177C

  2. Mix dry ingredients in one bowl. Mix well.

  3. Combine wet ingredients in another bowl. Mix well.

  4. Add wet ingredients to dry ingredients. Mix well.

  5. Add more liquid as needed until all ingredients are completely moistened.

  6. Mix in blueberries.

  7. Oil your muffin tins

  8. Use 1/4 cup measuring cup to evenly dispense muffin mixture amongst 24 muffin tins.

  9. Bake at 350F/ 177C, for 30 minutes or until a knife inserted in the center, comes out clean.

  10. NUTRITION:

    Serving size: 2 muffins 

    264 cals • 19g PRO • 37g Carbs • 3g fiber • 4g Fat • 6% Vit A • 60% Thiamine • 54% Riboflavin • 27% Niacin • 44% B6 • 19% B12 • 8% Vit C • 5% Vit E • 10% Folate • 12% Pantothenic Acid • 10% Calcium • 3% Copper • 7% Iron • 5% Magnesium • 11% Manganese • 7% Phosphorus • 5% Potassium • 11% Selenium • 3% Zinc 

    Omega-3 fats: 400 mg 

    Omega-6 : Omega-3 fats = 1 : 1

    Ideal is < or = 4:1

    COST $1.30

Recipe Video