High-Protein, Low-Sugar Blueberry Muffins
Introduction
Just one of these muffins packs nearly 9 grams of protein! Pack one of these sweet, moist and delicious treats in your gym bag for a post-workout snack.
Ingredients
1 cup soy milk
1 teaspoon apple cider vinegar
1 cup whole-wheat flour
1/2 cup Pure Protein® Plus, French Vanilla Flavor
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/3 cup canola oil
1/3 cup sugar
1 1/2 cups partially frozen blueberries*
Note: I used wild blueberries, which are smaller, so I didn't thaw them. With regular blueberries, remove them from the freezer an hour or so before you plan to use them.
1 teaspoon apple cider vinegar
1 cup whole-wheat flour
1/2 cup Pure Protein® Plus, French Vanilla Flavor
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/3 cup canola oil
1/3 cup sugar
1 1/2 cups partially frozen blueberries*
Note: I used wild blueberries, which are smaller, so I didn't thaw them. With regular blueberries, remove them from the freezer an hour or so before you plan to use them.
Directions
Preheat the oven to 375 degrees F.
Combine the soy milk and vinegar in a glass measuring cup, then stir and set aside.
Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the wet ingredients, except for the berries, and stir just until combined. Fold in the berries.
Spray a muffin tin liberally with nonstick cooking spray, or use paper liners.
Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full.
Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean.
Allow to cool before serving, and refrigerate in a covered container for up to one week.
Serving Size: Makes 12 muffins.
Combine the soy milk and vinegar in a glass measuring cup, then stir and set aside.
Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the wet ingredients, except for the berries, and stir just until combined. Fold in the berries.
Spray a muffin tin liberally with nonstick cooking spray, or use paper liners.
Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full.
Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean.
Allow to cool before serving, and refrigerate in a covered container for up to one week.
Serving Size: Makes 12 muffins.
Number of Servings: 12
Related Recipes
-
Splenda Lemonade
-
Polenta Rounds with Creamy Pesto
-
Farro and Butternut Squash Salad
-
Date Loaf
-
Light Lemon Blueberry Donuts
-
Garlic and Olive Oil Spaghetti Squash
-
Low-Fat Vegetarian Stuffed Shells
-
Faux (Baked) Healthy Donuts
-
Spanish Rice and Vegetables
-
Vegetarian Black Bean Cakes with Orange-Basil Salsa