Low Calorie High Protein Blueberry Muffins
Delicious and healthy blueberry muffins packed with protein, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1/2 cup protein powder Use any protein powder you prefer.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup almond milk Can substitute with any milk of choice.
- 1/4 cup unsweetened applesauce
- 1/4 cup honey or maple syrup Use agave for a vegan option.
- 1 teaspoon vanilla extract
Fruits
- 1 cup fresh blueberries Frozen blueberries can be used, add them while still frozen.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the whole wheat flour, protein powder, baking powder, baking soda, and salt.
- In another bowl, combine the almond milk, applesauce, honey (or maple syrup), and vanilla extract.
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
Baking
- Divide the batter evenly among the muffin cups.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
Store leftovers in an airtight container at room temperature for up to two days. For longer storage, freeze individually and they will last up to three months.