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Wild Blueberry Flax Muffin Frappé (gluten-free)

Add milk and espresso granules to a blender. Stir with a spoon until espresso granules dissolve. Add frozen wild blueberries, protein powder, almond flour, 1.5 tablespoons golden flaxseed meal, cinnamon, maple syrup (optional) and ice to blender. Blend until smooth yet thick (can add liquid by the tablespoon if too thick for your liking). Divide mixture evenly among two glasses or cups, and top e. . .

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Servings: 2

Prep Time: 00:10

Cook Time: 00:00

Main Ingredients

2 cups unsweetened vanilla almond or cashew milk

1 tbsp instant espresso granules

1 cup frozen wild blueberries

1 scoop vanilla-flavored protein powder (whey or plant-based)

1/4 cup almond flour

2 tbsp golden flaxseed meal, divided

1/2 tsp cinnamon

1 cup ice

1/4 cup nonfat vanilla greek yogurt

1 tbsp 100% pure maple syrup (optional-to sweeten)

Preparation

1Add milk and espresso granules to a blender. Stir with a spoon until espresso granules dissolve.

2Add frozen wild blueberries, protein powder, almond flour, 1.5 tablespoons golden flaxseed meal, cinnamon, maple syrup (optional) and ice to blender. Blend until smooth yet thick (can add liquid by the tablespoon if too thick for your liking).

3Divide mixture evenly among two glasses or cups, and top each with half of Greek yogurt. Sprinkle remaining golden flaxseed meal on top of Greek yogurt, and serve!

Reviews: 0

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