High Protein Muffins: Pear and Walnut
- Prep time:10 mins
- Cook time:15 mins
Try these high protein muffins, perfect for a non-fasting day breakfast that tastes like dessert! These protein muffins will keep your hunger levels low and reduce your desire to snack throughout the day.
Snacking stops fat burning – in order to start the process of fat burning, you must flip the metabolic switch from sugar burning to fat burning mode. If you are constantly feeding your body, particularly with highly processed carbohydrates (like a supermarket muffin) you will continuously have glucose stores available for energy. To help run down glucose stores and allow your body to begin accessing fat as a form of energy, we recommend you minimise snacks and instead, enjoy two or three meals a day high in protein, fibre and healthy fats to keep you satiated.
For more recipes and meal plans that align to a low carb, Mediterranean-style diet, join our Online Programme today! Start with our 7 day free trial and see how The Fast 800 can help you and your journey to improved health!
- 50g plain full fat Greek yogurt
- 4 eggs
- 120g almond meal
- 1 pear, grated or cubed
- 20g walnuts, crushed
- 2 tsp cinnamon
- 1 tsp baking powder (see Notes)
- Preheat the oven to fanforced 180°C/200°C/400°F/Gas mark 6. Line or oil a muffin tin (about 3 muffins per serve).
- In a large mixing bowl - add everything and mix well. Spoon into muffin tin.
- Bake for 17-20 minutes or until golden and firm to the touch (larger batches may need more baking time).
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- Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
- If following a gluten free diet, please check the label of the baking powder to ensure there are no sources of gluten.