Ingredients:

• 1 1/3 cups white whole-wheat flour, divided
• 1 cup old-fashioned oats, divided
• 1/2 cup sugar, divided
• 1/2 teaspoon ground cinnamon
• 3/8 teaspoon table salt, divided
• 6 tablespoons canola oil, divided
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/2 cup plain 0% Greek yogurt
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cups fresh blueberries

Instructions:

1. Preheat the oven to 375 F and line a 12-cup muffin pan with paper liners.
2. Combine 1 tablespoon flour, 1/3 cup oats, 1 tablespoon sugar, cinnamon, and 1/8 teaspoon salt in a small bowl. Stir in 1 tablespoon of oil and set aside.
3. Whisk the remaining 1 1/4 cups plus 1 teaspoon flour, 2/3 cup oats, 7 tablespoons sugar, and 1/4 teaspoon salt in a large bowl. Stir in baking powder and soda.
4. Whisk together yogurt, vanilla, and eggs in a medium bowl.
5. Add the yogurt mixture to the flour mixture and stir until combined. Stir in blueberries.
6. Divide the mixture into the prepared muffin cups. Sprinkle with reserved streusel mixture.
7. Put the muffins in the oven and bake for 20-22 minutes, or until a wooden pick can come out of the center clean.

The post You Won’t Believe These Blueberry Muffins are 100% Whole-grain & Packed With Protein appeared first on yourdailysportfix.com.

Ingredients:

• 3/4 cup coconut flour
• 1/2 cup low carb sugar
• 1/4 cup cocoa powder
• 1 tablespoon baking powder
• 1/2 teaspoon instant coffee granules
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon salt
• 5 oz zucchini, about 1 small-medium
• 4 oz butter or 4 oz ghee
• 1 ounce (30 g) unsweetened baking chocolate
• 6 large eggs
• 1/2 teaspoon vanilla
• 1/2 teaspoon stevia glycerite
• 1/4 cup Sugar-Free Chocolate Chips

Instructions:

1. Preheat oven to 350 and position rack to the middle of the oven. Spray 10 wells of a 12 well standard muffin tin with baking spray.
2. Grate zucchini, place into a colander, and sprinkle with a little salt. Mix thoroughly and let sit.
3. Chop the baking chocolate into fine slivers.
4. Measure the dry ingredients into a medium bowl and whisk together, breaking up any lumps.
5. Melt the butter and unsweetened baking chocolate in a microwave-safe bowl at 30-second intervals.
6. Add the wet ingredients to the dry ingredients in the bowl starting with the eggs. Add the eggs and mix until incorporated. Add the chocolate and butter and mix until incorporated.
7. Squeeze the water out of the zucchini and add it to the bowl. Mix thoroughly with a hand mixer scraping down the bowl once.
8. Spoon the batter evenly into the 10 wells, mounding slightly in the middle. The batter will be thick.
9. Lift the muffin tin a few inches off the counter and let it fall. Top with the chocolate chips.
10. Bake for 15-18 minutes depending on your oven. Check around 12 minutes. Don’t over bake. Let cool in the pan 3 minutes before removing.

The post Healthy Keto Chocolate Zucchini Muffins appeared first on yourdailysportfix.com.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup melted butter
• 1/2 cup sweetener
• 3 large eggs
• 1/2 cup almond or coconut milk
• 1 cup almond flour
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon baking powder
• 1/2 cup blueberries
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum

Instructions:

1. Set the oven to 350 F degrees and prepare a muffin tin with cooking spray or liners.
2. Get a bowl and combine all the dry ingredients. Mix them well together.
3. Use a second bowl to mix all the wet ingredients. Make sure to get an even mixture without lumps.
4. Now, combine the ingredients from the two bowls and mix them together.
5. Include the blueberries to the mix and stir.
6. Get the muffin tin and fill the cups. The batter should reach 3/4 of the tin walls.
7. Serve them immediately. So easy and so tasty!

The post You Have to Try These Tasty Keto Blueberry Muffins appeared first on yourdailysportfix.com.

Ingredients:

• 1 teaspoon cinnamon
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup melted coconut oil
• 1 cup pumpkin puree
• 1/2 cup real maple syrup
• 1 3/4 cups whole wheat pastry flour
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 teaspoon baking soda
• 1/3 cup old-fashioned oats

Instructions:

Set the oven to 325 F degrees and prepare a baking tin for 12 muffins.

Combine the pumpkin puree, coconut oil, vanilla, egg, pure maple syrup, milk together. Mix them all well and set the bowl aside.

In a second bowl add the oats, baking soda, flour, salt, and cinnamon. Mix everything well together.

Now, combine the ingredients from the two bowls and stir. You shouldn’t mix too much.

The following step is to fill the 12 muffin spots in the tin and top them off with extra oats. Place the tin in the oven for 22 to 25 minutes.

You can always check whether the pumpkin muffins are done with a toothpick. Leave the tin on the side for 5 minutes and you can serve them.

The post These Pumpkin Muffins Are the Healthiest Treat For Fall appeared first on yourdailysportfix.com.

Ingredients:

• 1 1/3 cups white whole-wheat flour, divided
• 1 cup old-fashioned oats, divided
• 1/2 cup sugar, divided
• 1/2 teaspoon ground cinnamon
• 3/8 teaspoon table salt, divided
• 6 tablespoons canola oil, divided
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/2 cup plain 0% Greek yogurt
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cups fresh blueberries

Instructions:

1. Preheat the oven to 375 F and line a 12-cup muffin pan with paper liners.
2. Combine 1 tablespoon flour, 1/3 cup oats, 1 tablespoon sugar, cinnamon, and 1/8 teaspoon salt in a small bowl. Stir in 1 tablespoon of oil and set aside.
3. Whisk the remaining 1 1/4 cups plus 1 teaspoon flour, 2/3 cup oats, 7 tablespoons sugar, and 1/4 teaspoon salt in a large bowl. Stir in baking powder and soda.
4. Whisk together yogurt, vanilla, and eggs in a medium bowl.
5. Add the yogurt mixture to the flour mixture and stir until combined. Stir in blueberries.
6. Divide the mixture into the prepared muffin cups. Sprinkle with reserved streusel mixture.
7. Put the muffins in the oven and bake for 20-22 minutes, or until a wooden pick can come out of the center clean.

The post You Won’t Believe These Blueberry Muffins are 100% Whole-grain & Packed With Protein appeared first on yourdailysportfix.com.

Ingredients:

• 3/4 cup coconut flour
• 1/2 cup low carb sugar
• 1/4 cup cocoa powder
• 1 tablespoon baking powder
• 1/2 teaspoon instant coffee granules
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon salt
• 5 oz zucchini, about 1 small-medium
• 4 oz butter or 4 oz ghee
• 1 ounce (30 g) unsweetened baking chocolate
• 6 large eggs
• 1/2 teaspoon vanilla
• 1/2 teaspoon stevia glycerite
• 1/4 cup Sugar-Free Chocolate Chips

Instructions:

1. Preheat oven to 350 and position rack to the middle of the oven. Spray 10 wells of a 12 well standard muffin tin with baking spray.
2. Grate zucchini, place into a colander, and sprinkle with a little salt. Mix thoroughly and let sit.
3. Chop the baking chocolate into fine slivers.
4. Measure the dry ingredients into a medium bowl and whisk together, breaking up any lumps.
5. Melt the butter and unsweetened baking chocolate in a microwave-safe bowl at 30-second intervals.
6. Add the wet ingredients to the dry ingredients in the bowl starting with the eggs. Add the eggs and mix until incorporated. Add the chocolate and butter and mix until incorporated.
7. Squeeze the water out of the zucchini and add it to the bowl. Mix thoroughly with a hand mixer scraping down the bowl once.
8. Spoon the batter evenly into the 10 wells, mounding slightly in the middle. The batter will be thick.
9. Lift the muffin tin a few inches off the counter and let it fall. Top with the chocolate chips.
10. Bake for 15-18 minutes depending on your oven. Check around 12 minutes. Don’t over bake. Let cool in the pan 3 minutes before removing.

The post Healthy Keto Chocolate Zucchini Muffins appeared first on yourdailysportfix.com.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup melted butter
• 1/2 cup sweetener
• 3 large eggs
• 1/2 cup almond or coconut milk
• 1 cup almond flour
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon baking powder
• 1/2 cup blueberries
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum

Instructions:

1. Set the oven to 350 F degrees and prepare a muffin tin with cooking spray or liners.
2. Get a bowl and combine all the dry ingredients. Mix them well together.
3. Use a second bowl to mix all the wet ingredients. Make sure to get an even mixture without lumps.
4. Now, combine the ingredients from the two bowls and mix them together.
5. Include the blueberries to the mix and stir.
6. Get the muffin tin and fill the cups. The batter should reach 3/4 of the tin walls.
7. Serve them immediately. So easy and so tasty!

The post You Have to Try These Tasty Keto Blueberry Muffins appeared first on yourdailysportfix.com.

Ingredients:

• 1 teaspoon cinnamon
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup melted coconut oil
• 1 cup pumpkin puree
• 1/2 cup real maple syrup
• 1 3/4 cups whole wheat pastry flour
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 teaspoon baking soda
• 1/3 cup old-fashioned oats

Instructions:

Set the oven to 325 F degrees and prepare a baking tin for 12 muffins.

Combine the pumpkin puree, coconut oil, vanilla, egg, pure maple syrup, milk together. Mix them all well and set the bowl aside.

In a second bowl add the oats, baking soda, flour, salt, and cinnamon. Mix everything well together.

Now, combine the ingredients from the two bowls and stir. You shouldn’t mix too much.

The following step is to fill the 12 muffin spots in the tin and top them off with extra oats. Place the tin in the oven for 22 to 25 minutes.

You can always check whether the pumpkin muffins are done with a toothpick. Leave the tin on the side for 5 minutes and you can serve them.

The post These Pumpkin Muffins Are the Healthiest Treat For Fall appeared first on yourdailysportfix.com.