How to make High-ProteinBlueberry Muffins
Prep
time: 5 minutes | Cook time: 15 minutes| Serves 4
1½ cups whole-wheat pastry flour
¾ cup unflavored protein powder
2 tablespoons ground flaxseed
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 cup unsweetened applesauce
½ cup low-fat plain Greek yogurt
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon zest
3 egg whites
1 cup blueberries, fresh or frozen and thawed
¾ cup unflavored protein powder
2 tablespoons ground flaxseed
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 cup unsweetened applesauce
½ cup low-fat plain Greek yogurt
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon zest
3 egg whites
1 cup blueberries, fresh or frozen and thawed
1
Preheat the
oven to 350°F. Prepare a 12-cup muffin tin with paper liners
2
In a medium
bowl, mix together the flour, protein powder, flaxseed,
3
In a large
bowl, mix together the applesauce, yogurt, honey, vanilla, and
4
Add the
flour mixture to the wet mixture, and stir until just combined.
5
Spoon the
batter into the muffin cups, filling them three-quarters full.
6
Bake for 10
to 15 minutes, or until a toothpick inserted into a muffin
7
Place the
muffin tin on a wire rack to cool before serving the muffins.
Per
Serving (1 muffin):
Calories: 181 Total fat: 1g Sodium: 163mg Total carbs: 32g Sugar: 8g Fiber: 5g Protein: 12g
Calories: 181 Total fat: 1g Sodium: 163mg Total carbs: 32g Sugar: 8g Fiber: 5g Protein: 12g
