Serves 12
Prep time: 15 minutes
Baking time: 45-55 minutes
Macros per serve:
Calories- 155
Protein- 8.6g
Carbs- 34.9g
Fat- 3.5g
Ingredients
1 cup low-fat Greek yogurt
1 ½ cups almond milk
1 cup granulated sweetener
100g lite butter, melted
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla essence
2 cups self-rising flour
2 scoops (60g) True Protein WPI90 in French Vanilla
2 tsp baking powder
½ tsp salt
2 cups frozen blueberries
Method
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Line a medium sized baking tray with baking paper and preheat the oven to 180 degrees Celsius.
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Place the Greek yogurt, almond milk, sweetener, butter, lemon juice, lemon zest and vanilla essence into a large bowl and whisk until combined.
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Into another bowl, combine the flour, protein powder and baking powder.
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Pour the wet mixture into the dry and gently fold together, add in half the blueberries and fold until incorporated.
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Pour batter into lined baking tray and top with remaining blueberries, place into the oven to bake for 45-55 minutes or until golden brown and a toothpick when inserted comes out clean. Allow to cool for 45 minutes before cutting. Enjoy!
