High Protein Low Sugar Blueberry Muffins

blueberries

These Muffins are delicious and healthy.  Start your day off with some proteins goodness

High Protein Low Sugar Blueberry Muffins
Serves 12
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 cup soy milk
  2. 1 teaspoon apple cider vinegar
  3. 1 cup whole-wheat flour
  4. 1/2 cup Pure ProteinĀ® Plus, French Vanilla Flavor
  5. 2 teaspoons baking powder
  6. 1/2 teaspoon baking soda
  7. 1/4 teaspoon salt
  8. 1 teaspoon cinnamon
  9. 1 teaspoon vanilla extract
  10. 1/3 cup canola oil
  11. 1/3 cup sugar
  12. 1 1/2 cups partially frozen blueberries*
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Combine the soy milk and vinegar in a glass measuring cup, then stir and set aside.
  3. 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.
  4. Spray a muffin tin liberally with nonstick cooking spray, or use paper liners.
  5. Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full.
  6. Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean.
  7. Allow to cool before serving, and refrigerate in a covered container for up to one week.
  8. Serving Size: Makes 12 muffins
  9. l
Notes
  1. 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.
  2. Use any kind of protein powder you prefer. If you use a flavored variety, you can omit or reduce the sugar.
  3. The protein powder is barely noticeable in this recipe, but do allow the muffins to cool or they will crumble.
  4. 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.
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