Protein muffins will help you start your day right! Moist, fluffy blueberry protein muffins are bursting with fresh blueberries, a bit of lime, and protein powder. and they’re loaded with great flavor. They’re perfect for a breakfast on the go or a healthier afternoon snack.
Ingredients
- 5.3 ounces (1.25 cups) all-purpose flour, plus 2 tablespoons for coating berries)
- 4 tablespoons plain or vanilla whey protein powder (optional, see notes)
- 7.5 ounces (1 cup) Rapadura
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1.5 teaspoons baking powder
- 1 egg
- 1 egg white
- Juice of one large lime (2 tablespoons juice)
- Zest from one large lime
- 1 teaspoon vanilla extract
- 2 ounces (1/4 liquid cup) canola oil
- 1/2 cup plain or vanilla flavored Greek yogurt (I used Stonyfield)
- 1 cup fresh or frozen blueberries
Instructions
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Heat oven to 350 F.
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Lightly spray wells of a traditional muffin tin with non-stick cooking spray.
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In a large bowl, whisk together flour, Rapadura, cinnamon, salt, and baking powder until well combined. Set aside.
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In a medium bowl, whisk together oil, egg, egg white,yogurt, lime juice, zest, and vanilla until well combined.
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Add wet ingredients to dry ingredients and whisk until flour is almost fully incorporated into the batter. Don’t over mix or your muffins will become tough and dry.
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Sprinkle 2 tablespoons flour over blueberries and toss to coat. Using a silicone spatula, gently fold berries into the batter, making sure that no dry flour remains.
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Fill each prepared well two-thirds full with batter. Bake for 18-20 minutes, or until toothpick inserted into center comes out clean. Remove pan from oven and allow muffins to rest for 2 minutes before transferring them to a wire rack to cool completely.
Notes
* If you omit the protein powder in this recipe, use 3 additional tablespoons of all-purpose flour
