This recipe is a re-vamp of my other Blueberry Muffin recipe. I think the texture of this new version is better, and the berries don’t sink to the bottom. Its also made with oat flour instead of spelt flour. I’ve been making these every week or two and having them around for healthy snacks. You can’t even tell there is protein in there!
Blueberry Protein Muffins
Makes 12 muffins
1 1/2 cups oat flour
3 x 30 gram scoops of whey protein, vanilla
1 tsp baking soda
1/2 tsp baking powder
1/2 cup Krisda stevia baking formula (or 12 packets of stevia)
pinch sea salt
3 egg whites (1/4 cup + 2 Tbsp carton kind)
2/3 cup unsweetened applesauce (2 snack packs)
3/4 cup blueberries (I used frozen)
Note: If you use packets of stevia versus a baking formula, you may want to add 2 Tbsp of ground flax to the dry ingredients. Baking stevia has fiber added to it, so it thickens up the batter a bit. If you don’t do this, you may just find the berries sink a little more to the bottom if the batter isn’t thick enough.
Preheat the oven to 350 degrees F. In a large bowl, mix together all the dry ingredients. Add in all the wet ingredients (except blueberries) and mix well. Lastly, fold in the blueberries. Mist a muffin pan with oil, and fill each 3/4 full with the batter. Bake for 12-13 minutes or until just firm on top and a toothpick comes clean. Careful not to overbake, or they will be try.
Store in an airtight container in the fridge. To make them taste fresh out of the oven again, microwave each muffin for 15-20 seconds.
Nutrition (per muffin) Calories: 114 Fat: 1.4 g Carbs: 18 g Fiber: 3.1 g Sugars: 3.4 g Sodium: 138 mg Protein: 8.4 g