High Protein Blueberry Muffins
Yes, I am aware that nearly every recipe I’ve shared with you over the last two weeks has been a breakfast recipe. That’s because breakfast is the best meal of the day, obviously. Sorry I’m not sorry.
Even though these muffins look a bit like a wrinkly old man, I can promise you that they don’t taste like one. Not that I would know… What I’m trying to say is… Okay, I don’t see me digging myself out of this hole without making matters worse, so let me just assure you: these muffins are delicious! The macros (nutrition breakdown) is impressive too! Three of them will give you 21 grams of protein for less than 250 calories. And the whole batch has just barely more calories, the same amount of fat and 10g less carbs than a reduced fat blueberry muffin from Dunkin Donuts, while packing in six times the protein and five times the fiber! So yes, you could eat the whole batch. But I recommend you pair a couple of these babies with some scrambled eggs or an egg white omelette!
Word to the wise: if you aren’t going to finish these in a day or two, refrigerate them! They will go bad.
Blueberry Protein Muffins
- 1 scoop cake batter protein powder
- 6 T whole wheat flour
- 1/2 tsp baking powder
- 3 egg whites
- 1/4 cup fat-free vanilla Greek yogurt
- 1/2 cup almond milk
- A dash of cinnamon, a pinch of salt and Stevia, to taste
- 1/2 cup blueberries, frozen or fresh
In a large bowl, whisk together dry ingredients. Add wet ingredients and mix well. Gently fold in the blueberries. Pour into a greased muffin pan and cook at 350 degrees for 15-20 minutes.
Makes 6 Medium Muffins
Nutrition: 82 calories, 10g carbs, 2g fat, 7g protein, 2g fiber
