Blueberry Protein Muffins

It is almost universally agreed that Sweets + Carbs = Awesome.  While it’s perfectly healthy to indulge your carb-addicted sweet tooth, day-to-day it’s not such a bright idea.  My weakness for sweet carbs is particularly high in the morning.  The occasional chocolate croissant won’t undo your whole day, but there’s still that lingering guilt over not choosing an egg white omelette instead.  To resolve my conundrum, I decided to fashion a healthy muffin recipe that would satisfy my sweet tooth, appease my inner carb monster, and still start my day on the right, healthy-eating foot.  The final product: Blueberry Protein Muffins.

 

Blueberry Protein Muffins
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • 1 cup All-Purpose Flour
  • ½ cup Soy Flour (I used Bob’s Red Mill)
  • ½ cup Splenda Brown Sugar Blend
  • ½ cup Plain Non-Fat Greek Yogurt
  • 2 tbsps Canola Oil
  • 1 large Egg
  • 2 large Egg Whites
  • ¼ cup Water
  • 1 cup Blueberries
  • 1 tsp Baking Soda
  • 1 ½ tsps Cinnamon
  • ½ tsp Sea Salt
  • 1 ½ tsps Vanilla Extract
  • Crisco to coat
  • TOPPING:
  • 2 tbsps Splenda Brown Sugar Blend
  • 3 tbsps Crushed Pecans
  • 1 tsp Cinnamon
Instructions
  1. Begin by combining the topping ingredients in a small bowl, then set aside.
  2. In two large bowls, separately mix the dry ingredients (all-purpose flour, soy flour, baking soda, salt) and the wet ingredients (brown sugar, greek yogurt, canola oil, egg/egg whites, water, cinnamon, and vanilla), whisking each combination until smooth. Next, add the wet ingredients to the dry, stirring vigorously. Once well mixed, add blueberries and combine thoroughly.
  3. Coat muffin pan with thin layer of Crisco. Evenly pour mix into each cup until just shy of the brim. Sprinkle with topping, then bake at 400F for 20 minutes. Allow muffins to cool once finished, then serve!
Nutrition Information
Calories: 180 Fat: 5g Carbohydrates: 24g Protein: 7g

 

beats the leading muffin nutrition values by a mile! (see links below for comparison)

 

the pecans give the perfect crunch

 

all of the taste, none of the guilt :)

 

To see how I stack up against the competition, check out the nutritional facts for blueberry muffins from Duncan Hines, Starbucks, and Dunkin Donuts.

 

 

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4 Responses to “Blueberry Protein Muffins”

  1. #
    1
    Nicole @ LiveEatSmieRepeat — August 9, 2012 @ 11:33 am

    Mmmm! These look great! :)
    found your blog through foodieblogroll! Can’t wait to read more of your posts! :)

    Reply

    • Christine Fischer replied: — August 9th, 2012 @ 2:53 pm

      thanks Nicole! Welcome to the site and please keep coming back to see & share more delicious eats :)

      Reply

  2. #
    2
    Jill — August 16, 2012 @ 7:51 pm

    Healthier then most breakfast options, these muffins are out of this world good. Cinnamon and pecan topping make this recipe a winner!

    Reply

  3. #
    3
    Nicole @ Healthy Way to Cook — August 23, 2012 @ 9:41 am

    Definitely love this recipe. You know, apparently indulging your sweet tooth at breakfast is a pretty good thing to do! http://bitesizewellness.com/2012/07/eating-dessert-at-breakfast-can-aid-weight-loss/

    Reply

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