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Awesome Blueberry Protein Muffins

November 5, 2013

 

I keep experimenting in the kitchen trying to come up with the right recipe for delicious, moist and healthy protein muffins.  It can be tricky to find the right consistency when you bake with whey protein, just a few seconds of overcooking can make your muffins rubbery and dry.

 

 

But I think I finally did it!!! :) I found a great balance that almost tastes like you’re eating the “real” thing! Plus they are quick and easy to make. They stay moist and soft when stored in an air tight container, making them great for snacks or a quick breakfast when you’re pressed for time.

 

 

Quick tips:

 

 

  • You can actually use this recipe as a base for any type of muffin. Just switch the blueberries for the berry or filling you prefer. I used fresh berries in this recipe, but you can also use frozen berries. Just take them out to thaw 20 min. before you plan to use them.

  • Oat flour and flax seed meal are made in just a few minutes. Put each ingredient (oatmeal and flax seeds) into the blender and grind them till powdery.

 

 

Ingredients (makes 12-14 muffins)

 

 

  • 1 1/3 cup oat flour (I use spelt)

  • 1/4 cup flax seed meal

  • 3 scoops vanilla protein powder

  • 1 1/4 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/4 tsp. salt

  • 2 tsp. Stevia 

  • 2 egg whites

  • 1 1/4 cup unsweetened apple sauce

  • 1 tsp vanilla extract

  • 1/2 cup blueberries

  • 1/4 cup skimmed milk (I use lactose-free)

 

 

 

 

Method

 

 

  • Preheat oven to 170 C

  • Make your oat flour and flax seed meal by grinding oats and seeds in the blender.

     

  • In a medium sized bowl mix all the dry ingredients together (oat flour, flax seed meal, protein powder, baking powder, baking soda, stevia and salt)

  • In the smaller bowl mix all the wet ingredients together (egg whites, apple sauce, vanilla and milk)

  • Fold the wet ingredients into the bowl with dry ingredients till batter is well mixed and smooth.

  • Add the blueberries and gently fold into the batter.

  • Pour into a greased (with cooking spray) muffin tray, filling them only halfway or 3/4 at the most as they will rise.

  • Bake for 18-20 min. Keeping a sharp eye to not overcook. Test with toothpick if it doubt, if it comes out clean, they are done.

  • Let them cool before serving and enjoy!  

 

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