Yes, they are protein muffins. No they do not taste like cardboard or like “healthy” muffins. One of my biggest pet peeves is when I try to cook healthy and it turns out tasting bland because my beloved butter or sugar is missing. Well these babies are anything but bland. In all honesty the whole “healthy” went out the door when I ended up eating about four of these in one sitting. These are fabulous to have for breakfast or really any time of day you need something yummy to munch on. With only 79 calories in each muffin, they won’t throw off your plans for eating right! I hope you enjoy – baker beware – these are dangerous!
Blueberry Banana Protein Muffins
Makes 18 muffins
1 2/3 C oat bran
2 scoops vanilla whey protein powder (about 1/2 C)
1 Tbs baking powder
1/4 tsp baking soda
2 tsp cinnamon
3/4 C (or one container) plain, nonfat Greek yogurt – I used Fage
2 medium, overripe bananas, mashed
2 large egg whites
1 tsp vanilla extract
1/2 C unsweetened applesauce
2 tsp lemon zest
2 C fresh blueberries
1/4 C toasted, unsweetened coconut (optional)
- Heat oven to 400 degree F
- combine dry ingredients together in a mixing bowl
- In a separate bowl, combine yogurt, banana, egg whites, vanilla, applesauce and lemon zest. After mixing, just until combined, add in the dry ingredients 1/3 at a time.
- when the dry ingredients are totally incorporated, fold in the dried off blueberries.
- Scoop about 1/4 C batter into a lined cupcake or muffin tin. Sprinkle the toasted coconut on top – as much or little as you prefer.
- Bake for 13-15 minutes or until golden brown on top and a toothpick comes out clean.
- Serve warm or room temperature
Nutrition per muffin
- Calories: 79
- Carbs: 13g
- Fat: 2 g
- Protein: 6g
- Fiber: 3g
Recipe lightly adapted from: Ambitious Kitchen
© Rachel Davidson and Wine, Dine and Wander, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Rachel Davidson and Wine, Dine and Wander with appropriate and specific direction to the original content.