Skip the sugar rush, bulk up on protein, and tell the guilt to take a hike with this  Blueberry Zucchini Low-Sugar Protein Muffin! 

This rich and scrumptious recipe was created for the ones watching their sugar intake, which at this point seems like all of us.  A muffin made to satisfy your sweet tooth yet not spike your glucose levels. In two ingenious ways. First, we use a blend of almond and oat flour to add enough fiber and protein to counteract the carb spike. Because carbohydrates turns into sugar once digested. Secondly, we use Erythritol (ur·i·thruh·taal),  it’s a natural occurring sweetener derived from plants that does not raise your blood sugar levels unlike those other “sugar substitutes” like sorbitol mannitol. What’s erythritol you ask? Erythritol is a naturally occurring sweetener derived from plant sources. Unlike those other so-called “sugar substitutes” you’ll read about, erythritol does not raise your sugar level. Keep in mind the only other sweetener you’ll taste in this Low-Sugar Protein Muffin is from the natural blueberries. Learn more about the science behind erythritol from our gal pal at What Sugar Blog. Don’t forget to check out some of our other erythritol-based goodies.

— Shelf life 4 days

— Individually packed with nutritional labels.