Protein-packed blueberry cake

1- Position an oven rack in the middle of the oven and preheat to 350 degrees F.

Line a 12-cup muffin pan with paper liners and spray the liners lightly with nonstick cooking spray.

2- Whisk together almond flour, all-purpose flour, protein powder, baking powder, salt, baking soda, and cardamom (if using) in a medium bowl until well combined.
Set aside.

3- Beat almond butter, brown sugar, yogurt, and almond milk in a large bowl until smooth and well combined.

Add eggs and beat until well combined.

Add dry ingredients until well combined, then gently fold in berries using a rubber spatula.

Spoon batter evenly into paper cups.

Top each cup with 1 tablespoon sliced ​​almonds.

4- Bake the cakes until the edges are golden brown and a toothpick inserted in the center comes out clean, about 25 minutes.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container for up to 4 days.

Note

When measuring flour, place it in a dry measuring cup and level off the excess. (Using a scoop directly from the bag will compress the flour, resulting in dry baked goods.)

When choosing a protein powder, look for one that contains at least 20 grams of protein per serving. A cookie or ice cream scoop makes it easier to portion out the mixture.