I love when you add blueberries in a batter to bake, whether it is a muffin, cupcake, or cake, they burst open adding a sweet and tart pop of flavor. There are fresh blueberries blended into the muffin batter and more blueberries that are stirred into the batter right before baking. If you like blueberries, these are for you! They are also low in sugar and low in fat with an awesome 9g protein per muffin. Enjoy!
Ingredients
Muffins
1 scoop vanilla protein powder
¼ cup almond meal
flour
1/3 cup oat flour (or
whole-wheat flour)
3 tablespoons xylitol (or sweetener of choice)
½ tsp. baking powder
2 egg whites
¾ cup blueberries,
divided
¼ cup greek yogurt
(or applesauce)
1 teaspoon vanilla
extract
Method
1. Preheat the oven to 350 degrees F and place 6 silicon
cupcake liners on a sheet pan.
2. Add egg whites, ¼ cup blueberries, greek yogurt, and
extract to a blender or food processor and blend until smooth.
3. Add protein powder, almond meal flour, oat flour,
xylitol, and baking powder to a mixing bowl and stir together.
4. Pour wet mixture into the bowl of dry ingredients and
stir until well combined. Stir in the remainder ½ cup blueberries.
5. Evenly spoon batter into the 6 cupcake liners and bake in
the oven for 18-20 minutes.
Makes 6 servings
1 serving is 1 muffin (sauce and glaze not included)
Macros for 1 serving
114 calories, 9g protein, 15.1g carbs, 3.4g
fat, 2.6g sugar, 1.8g fiber
These look amazing!!
ReplyDeleteThese muffins are so healthy whilst still being packed with such deliciousness. I definitely can see myself making the recipe!
ReplyDeleteAwesome! Let me know what you think.
Deleteshake protein powder ... can you make the recipe without this, what is the purpose of the protein powder, other than to add protein, is it necessary?
ReplyDeleteAll of my recipes contain protein powder as a way to simply add more protein. You can omit the protein powder and use oat flour (1:1 ratio) instead
DeleteOK first if all these are AMAZING. the only thing Is I could not get them completely baked. I not very good at baking so am I doing something wrong? I want to keep making them so just wondering if there is a secret I'm missing?
ReplyDeleteThank you!! Oh no - you can try to increase the baking time a little bit longer. A trick I have is to stick a toothpick or knife in the center of the muffin when you think it's done. If it comes out clean, then they are done. If it comes out with wet batter on it, try a couple of more minutes then try again. I hope this helps!
DeleteWhat kind of protein powder should I use? Whey or plant based ?
ReplyDeleteI have never used a plant based protein, so my recommendation would be a whey protein
DeleteWhat is the recipe for the protein glaze you used?
ReplyDeleteI mix together vanilla protein powder with water or milk until the desired consistency is reached
DeleteOk thank you :)
DeleteCould I use whole wheat instead of almond flour?
ReplyDeleteThese did NOT turn out. The initial bake time is not enough time. So I put them in for another 5 mins. Pulled them out and they stuck to the liners and fell apart when I tried to take them out of the liner. Sadly I will NOT be making these again.
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ReplyDelete