Description
Meet your new morning favorite — soft, chewy bagels bursting with blueberries and a sneaky boost of protein. These gluten-free gems are made without yeast, so they’re fast, fuss-free, and totally satisfying. Ideal for breakfast on-the-go or a post-workout bite that feels like a treat.
Ingredients
2 cups almond flour
⅓ cup tapioca flour
1 tbsp baking powder
½ tsp sea salt
1 scoop (30g) vanilla or unflavored protein powder
1 cup thick Greek yogurt (or non-dairy alternative)
¾ cup fresh or frozen blueberries
1 egg (for egg wash – optional)
Optional Flavor Twists:
1 tsp lemon zest
½ tsp cinnamon
1 tbsp chia seeds
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mix dry ingredients in a large bowl: almond flour, tapioca flour, protein powder, baking powder, and salt.
Add yogurt and stir until a thick dough forms. Gently fold in blueberries.
Shape dough into 6 balls. Roll each into a log and pinch ends together to form a bagel shape.
Brush tops with egg wash for shine, if using.
Bake for 22–25 minutes, or until golden and firm to the touch.
Cool for 10 minutes before slicing. They’ll firm up as they rest.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 210 / Bagel
- Fat: 14g / Bagel
- Carbohydrates: 14g / Bagel
- Protein: 11g / Bagel