These protein blueberry muffins use applesauce, Greek yogurt, and vanilla whey for a soft breakfast or snack. They make 12 muffins and work with fresh or frozen blueberries.
A QUICK NOTE
Stir the wet and dry ingredients only until combined, then fold in the blueberries gently. Start checking at 20 minutes; a toothpick should come out clean or with a few moist crumbs.
INGREDIENTS
2 cups all-purpose flour
½ cup vanilla whey protein powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup unsweetened applesauce
½ cup plain nonfat Greek yogurt
¼ cup honey or sugar-free maple syrup
2 large eggs
1 tsp pure vanilla extract
1 cup fresh or frozen blueberries
DIRECTIONS
1. Preheat the oven to 350°F. Grease or line a 12-cup muffin pan.
2. Whisk the flour, protein powder, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, mix the applesauce, Greek yogurt, honey or syrup, eggs, and vanilla.
4. Add the wet mixture to the dry ingredients and stir gently until just combined. Fold in the blueberries.
5. Divide the batter among the 12 muffin cups, filling each about ¾ full.
6. Bake for 20–25 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool in the pan for about 5 minutes, then transfer to a rack. Enjoy warm or cold.
