Clean Eating Blueberry Protein Muffins

Clean Eating Blueberry Protein Muffins
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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 143.4
  • Total Fat: 2.5 g
  • Cholesterol: 5.5 mg
  • Sodium: 267.5 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 5.4 g

View full nutritional breakdown of Clean Eating Blueberry Protein Muffins calories by ingredient
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Recipe adapted from He and She Eat Clean blog Recipe adapted from He and She Eat Clean blog
Number of Servings: 11


    1 1/2 c Quick Cooking Oats (we use the Bob's Red Mill variety, also available gluten-free)
    1 scoop of protein powder (we use Jay Robb's Unflavored Egg White protein powder; however, you could use a vanilla flavored powder and omit the vanilla extract below)
    1/2 c Whole Wheat Pastry Flour (pastry flour is milled finer than regular flour, although regular flour may be used as well)
    less than 1/2 c Xylitol (if you are uncomfortable using Xylitol, you can substitute Sucanet or Demerara sugar - just keep in mind that it changes the nutritional information for the muffin)
    1 tsp Baking Powder
    1/2 tsp Baking Soda
    1 c Unsweetened Almond Milk
    1/2 c Unsweetened Applesauce
    1 tsp of Vanilla Extract
    3 egg whites
    1 tbsp coconut oil, heated and liquified
    1 c frozen Blueberries


Should make 12 muffins, I only got 11.


1. Preheat oven to 400 degrees F. Spray muffin tin with non-stick spray (we use pure olive oil).
2. Combine dry ingredients together in a large mixing bowl.
3. Creating a well in the bottom of the bowl, begin adding and mixing in wet ingredients until fully combined.
4. Fold in blueberries to batter.
5. Fill 12-cup muffin tin with batter, equally filling each compartment.
6. Bake 22-24 minutes until golden brown. Let cool for 5 minutes prior to removing from tins

Serving Size: 12

Number of Servings: 11

Recipe submitted by SparkPeople user SAMANTHASTUTZ.

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