Awesome! Thanks for letting me know! I might just do that next time and adjust the recipe. Thanks!

Thought I would mention I made this again yesterday with 2 whole eggs and 1 egg white and the moisture was perfect! I also made sure that I sifted all the dry ingredients together and also only mixed the wet ingredients just enough (not to overmix). The fat content per muffin became 2g with the added yolks, so still very low but the different in texture is worth it!

I also doubled the amount of blueberries to get more of a blueberry flavour from the muffins. Yum!

In my third go at this I might try adding a tsp of vanilla and maybe a little bit of grated nutmeg on top to enhance the flavour without affecting the nutritional content. =)

Awesome! Glad you’re liking the recipes! If you try the whole eggs I’d love if you reported back and let me know how it goes! I agree, its very low fat, so a bit of fat most definitely won’t hurt the overall calorie count.

Thanks so much for that detailed explanation. Interesting to learn that the protein powder contributes to the dryness, but I will try using the whole egg and see how they go. The fat content in these are incredibly low anyway, so a bit of yolk won’t hurt =)

I’m making your trail mix protein granola bars tonight for tomorrow’s snack, and I had your triple chocolate protein bars the whole week last week. They’ve really helped give me that balance of getting enough protein to complement my daily gym sessions, low GI and low sugar to give me the right amount of energy consistently through the day and still be tasty enough to make me feel like I’m indulging!

Thanks again!

Hi Liam, thanks for your great comment! The problem in working with protein powder is it always makes the end result a touch dry. Unfortunately, its hard to get away from that, and its a fine balance of adding lots of moisture, but not making it too runny or all the berries will sink to the bottom and be mush or else the muffin won’t turn out altogether. My other blueberry muffin recipe is fantastic and it doesn’t contain whey, but lots of greek yogurt (link here: http://www.busybuthealthy.com/best-ever-blueberry-muffins/ ). Those have just over 3 g of protein, and these have just over 8 g. So they aren’t nearly as high, but eliminating the whey protein takes away the hint of dryness. My only other suggestion to this recipe that I want to try in the future is using whole eggs or some other sort of fat. The extra fat might add that bit of moisture needed to offset the dryness created by the protein. Heating them right before you eat them also temporarily gets rid of that dryness too. These are definitely best when warm vs. right out of the fridge.

I just made these are they were incredibly tasty and guilt free, however they came out a bit dry (even though I only had them in the oven for 10 minutes and put them in a cooling rack right after). I did substitute honey for the stevia, but I thought if anything it should add to the moisture.

Any tips how to make it more moist? I thought of just reducing the oat flour next time, but not sure if this is the best way. Btw, I make my own oat flour by putting Quaker 100% wholegrain oats into a food processor for a few minutes until fine like flour and then sifting them into a mixing bowl (as they don’t sell oat flour here)

Kids aren’t too small for whey protein. I’ve been giving it to Sienna since she was like 2 years old. Maybe more the concern is the sweeteners in the protein? Personally, I avoid whey with artificial sweeteners for her. I use one sweetened with stevia, or you could always use unflavored. Most kids actually need a bit more protein in their diet. My daughter especially as she doesn’t like meat or cheese, so her only real source of protein is nut butters, tofu & yogurt.

It doesn’t lose anything, but it does get denatured, which means that the structure of the whey starts to unfold (breaking of weak bonds within the structure). The most noticeable effect is that it becomes much more “stiff”, so you can tell the texture is different when its cooked versus raw. However, the protein itself is not destroyed – if you put in 30g of protein, you get 30g out.

You can try it. I haven’t tested it though, so I can’t guarantee you’ll get the same result.

Yes, you could use Splenda if you wish 🙂
Kristine Fretwell, Busy But Healthy, http://www.busybuthealthy.com

Thanks Misty! So glad you like them!! 🙂
Kristine Fretwell, Busy But Healthy, http://www.busybuthealthy.com

Awesome! Yes, the NuNaturals will work great. The Krisda baking formula and the NuNaturals are very similar, I’ve used both 🙂 Happy Baking!