Mini Blueberry Protein Muffins

Since this month is all about sensible snacking, I’ve got a recipe today for one of my favorite snacks as of late. These blueberry mini muffins are easy, sugar free, low in fat, and high in protein!

Before we get to that recipe, let’s review my day of eats!
[preworkout] two mini blueberry protein muffins [breakfast] 3 egg whites with veggies in a corn tortilla with Garlic & Herb Laughing Cow wedge as a spread [coffee] yes that’s a meal of it’s own :) [snack] new ALT Larabar Lemon Poundcake… holy smokes, so good!! [snack] red seedless grapes [lunch] black bean chili chicken on a bed of spinach with salsa dressing [snack] Chobani Flip Almond Coco Loco [snack] two more mini protein muffins! [dinner] A new to be announced goulash recipe. It has a secret ingredient, you’ll have to wait and see!
And now, for what I’ve been snacking on like crazy lately!

Mini Blueberry Protein Muffins

Makes 32 muffins
1 mini muffin: 42 cals, 0.5 g fat, 3.25 g protein, 7 g carbs

Ingredients

  • 1.5  cups whole wheat flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 scoops vanilla protein powder
  • 2 bananas, mashed
  • 1 egg
  • 6 packets Stevia
  • 3/4 cup low-fat cottage cheese
  • 1/3 cup unsweetened almond milk
  • 3/4-1 cup blueberries
  • 1/2 cup walnuts or sliced almonds (optional)

Preparation

  1. Preheat oven to 375 degrees.
  2. Mix dry ingredients together.
  3. Mix wet ingredients together. Slowly add in dry ingredients, and mix in well.
  4. Grease a mini muffin tin. Pour batter into muffin cups.
  5. Bake or 13-15 minutes, until an inserted toothpick comes out clean.
*Note* This recipe will make 12 regular sized muffins. Bake at 375 or 20-25 minutes.


Happy What I Ate Wednesday!



What have you been snacking on?

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