These high protein blueberry muffins are NOT your normal pasty high protein breakfast! Delicious, moist and great tasting, these muffins are bursting with flavor and fresh blueberries!
This year was interesting. I felt so energized, renewed, hopeful and excited about the coming new year that I set what I think are some ambitious New Year's resolutions.
I quit the gym. January is my least favorite month at the gym. I only go there for weights and I was tired of spending more time waiting than working out. So I quit for the month of January and I'm not a bit upset. My at home workouts have been much easier to roll out of bed at 5:00am for. And I don't have to wait for the car to warm up.
I quit running. For the month of January the runs have been reduced. Letting my body recover, cross training and trying new workouts have helped beat the winter blues.
I stopped cooking. Elaborate meals? HA! The kids are happy to have easy and simple meals. In fact, they seem to enjoy them more. And the salad bar at my local grocery store has LOVED me.
I'm eating more. I started eating MORE. More healthier fats and protein. I noticed I started craving sugar more and found I was eating less protein and fats so they are going back into my diet.
I started sleeping. It's the start of a new semester so I decided that the combination of not moving, eating more, and exercising less made it a great time to live like a bear for the next month and hibernate. I've never felt better. Of course, I'm still not getting near the amount I should get, but anything is better than nothing.
To celebrate the increase in protein, I'm making these "don't taste like protein powder" muffins. They are really easy to change and mix up with what you have on hand.
- ½ cup + 2 tbsp coconut flour (you can sub whole wheat flour or even gluten free flour)
- 4 tbsp protein powder (if you don't have protein powder, just use flour)
- 1 tsp xanthan gum (only use if you are using the coconut flour, otherwise omit)
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tbsp coconut oil or unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup nonfat Greek yogurt (use dairy free if needed)
- ¼ cup honey or maple syrup
- ½ cup + 3 tbsp unsweetened vanilla almond milk (can substitute milk)
- 1 cup fresh blueberries
- Preheat oven to 350 degrees.Line a muffin pan with liners than lightly grease the liners if needed.
- In a bowl, pour the flour, protein powder (or extra flour), xantham gum (if using), baking powder, baking soda and salt. Mix together until blended.
- Make a well in the center of the flour mixture and place the coconut oil or butter, egg, vanilla, yogurt, honey or syrup, and milk. Stirl together until blended well. Fold in the blueberries.
- Scoop the muffin mixture into the muffin cups, filling approximately ⅔ of the way full. Bake for 18-23 minutes at 350 degrees until muffins are lightly browned around the edges and toothpick inserted in the center of the muffin has crumbs. Remove muffins from oven, allow the muffins to cool in muffin cups for several minutes before removing muffins from the tin to a wire cooling rack.
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