- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 173.1
- Total Fat: 7.4 g
- Cholesterol: 17.5 mg
- Sodium: 225.3 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 2.8 g
- Protein: 8.7 g
High-Protein, Low-Sugar Blueberry MuffinsSubmitted by: SP_STEPF
IntroductionJust one of these muffins packs nearly 9 grams of protein! Pack one of these sweet, moist and delicious treats in your gym bag for a post-workout snack. Just one of these muffins packs nearly 9 grams of protein! Pack one of these sweet, moist and delicious treats in your gym bag for a post-workout snack.
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*
Note: 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.
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.
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I used cocoa flavored protein powder that I had on hand so I dropped the sugar down to 1/8 c. Also subbed apple sauce for the canola oil - I keep the protein I need but drop the calories down to a little over 100. Very delicious and easy breakfast and/or workout snack! - 4/24/12
I have been using silicone baking cups and dishes for quite a while. This eliminates using oils and paper liners. Mine come out so easily. I let them sit about 3 minutes and then remove the muffins and place on a rack if they aren't going to be eaten immediately so they don't sweat and become soggy. - 4/24/12
I'm not sure why everyone was dogging these muffins so much, they are WONDERFUL! I halved the recipe since it's just 2 of us, and DID only need to cook them for about 18 minutes, but they are very flavorful for my brunch today, and I will definitely be taking them for a post-workout boost this week. - 4/15/12
These are excellent. I cannot rate the recipe as is because I did sub the milk with almond milk and used regular flour. I also cut the sugar since I used vanilla flavored protein powder. But as a basic recipe with super easy substitutions/different flavor options, it's pretty awesome. :) - 7/27/12