These Muffins are delicious and healthy. Start your day off with some proteins goodness
High Protein Low Sugar Blueberry Muffins
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- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 1 cup whole-wheat flour
- 1/2 cup Pure Protein® Plus, French Vanilla Flavor
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup canola oil
- 1/3 cup sugar
- 1 1/2 cups partially frozen blueberries*
- Preheat the oven to 375 degrees F.
- Combine the soy milk and vinegar in a glass measuring cup, then stir and set aside.
- Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the wet ingredients, except for the berries, and stir just until combined. Fold in the berries.
- Spray a muffin tin liberally with nonstick cooking spray, or use paper liners.
- Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full.
- Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean.
- Allow to cool before serving, and refrigerate in a covered container for up to one week.
- Serving Size: Makes 12 muffins
- I used wild blueberries, which are smaller, so I didn't thaw them. With regular blueberries, remove them from the freezer an hour or so before you plan to use them.
- Use any kind of protein powder you prefer. If you use a flavored variety, you can omit or reduce the sugar.
- The protein powder is barely noticeable in this recipe, but do allow the muffins to cool or they will crumble.
- You can also swap half of the whole-wheat flour for oat flour, which you can make yourself by placing oats in a blender until they form a powder.
The Fitness Connection http://www.fit-connection.com/
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