Blueberry Lemon Poppy Seed Muffins with Pistachio Crumble

Give your morning a burst of flavor with these low-sugar muffins that are moist, light, and fluffy. The blueberry and lemon flavors pair perfectly with the nutty pistachios, making these muffins a delicious sweet and salty treat.

 

Blueberry Lemon Poppy Seed Muffins with Pistachio Crumble

 

This recipe is free of peanuts.

Makes 14 servings

Macros for 1 serving (1 muffin): 200 calories, 25.2g carbs, 5.1g protein, 11g fat, 1.3g sugar, 2.5g fiber

 

Ingredients

  • ½ cup ghee, at room temperature
  • ¾ cup xylitol
  • 2 eggs
  • ½ cup unsweetened cashew milk
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup sprouted whole-wheat flour
  • 1 scoop vanilla protein powder
  • 1½ teaspoons baking powder
  • pinch of salt
  • 1 cup blueberries
  • ¼ cup pistachios, chopped

 

Method

  1. Preheat the oven to 350 degrees F. Coat a muffin pan with non-stick spray and set aside.
  2. Use a handheld mixer to beat ghee and xylitol in a large mixing bowl until light and fluffy.
  3. On low speed, mix in one egg at a time.
  4. Add cashew milk, lemon juice, and vanilla extract and mix until smooth.
  5. In a separate bowl sift together flour, protein powder, xylitol, baking powder, and salt.
  6. Dump dry ingredients into the large mixing bowl of the wet ingredients. Blend until batter is smooth.
  7. Stir in blueberries.
  8. Evenly pour muffin batter into muffin molds, filling each about 2/3 full.
  9. Sprinkle each muffin with pistachios and bake in the oven for 20-24 minutes, or until toothpick comes out clean when inserted into the center of muffins.
  10. Remove muffins from oven and let them cool on a wire rack. Enjoy!

 

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