Start your morning off with protein.
You know a great way to jumpstart you day is to have breakfast and a breakfast that is low calorie, packed full of fiber and protein is the best; these Blueberry Protein Muffins fit that bill . Not only does breakfast fill you up and give you energy through your morning, research suggest that having a significant amount of protein within 30 minutes from waking ignites your metabolism and you burn more calories throughout the morning. I usually opt for oatmeal or egg whites in the morning, but these muffins are a nice switch. I usually have two, which totals 252 calories and is enough to sustain me through my morning and my morning workout.
Protein Muffins you look forward to eating!
Protein muffin recipes that I have tried in the past have a rubber texture and not a lot of flavor. I never wanted to make the recipe again, which was a disappointment.
I wanted to come up with a recipe that I would enjoy eating while keeping it gluten free, and low in calorie. After several batches I decided to add in almond meal, orange zest, and a few tablespoons of honey to give the muffins more weight, flavor and a better texture. Now that I have my recipe, my refrigerator usually contains a container of these muffins.
Protein Blueberry Muffins
- 1 cup oatmeal flour quick oats ground in food processor
- 1/4 cup almond flour
- 3 egg whites
- 1/2 cup Greek Yogurt
- 1 cup unsweetened applesauce
- 2 tablespoon honey
- 1 teaspoon vanilla extract
- 1 medium banana peeled and mashed
- 3 scoops Vanilla Whey Protein Powder
- 1 teaspoon cinnamon
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon orange zest or lemon zest
- 1 cup fresh organic blueberries or frozen blueberries
Preheat oven to 350°.
Place liners in one muffin pan and lightly spray with organic baking spray.
In a large bowl combine egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana.
In a second bowl combine oatmeal flour, almond meal, vanilla whey protein powder, cinnamon, baking powder, baking soda, and orange zest.
Combine flour mix and egg mix together until smooth.
Fill each tin 3/4 of the way full, spreading evenly.
Place about 8 blueberries on top spreading evenly over top of each filled muffin batter. Do NOT push blueberries down into batter.
Bake for 20 minutes.
Store in the refrigerator.
Another great breakfast using Oatmeal and Blueberries.
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