Blueberry Protein Muffins
| White Whole Wheat Flour | 1 1/2 Cups | |
|
2 Scoops | |
| Stevia Sugar Blend | 1/4 Cup + 1 Tsp for Topping | |
| Salt | 1/2 Tsp | |
| Baking Powder | 2 Tsps | |
| Unsweetened Applesauce | 1 Cup | |
| Vanilla Extract | 2 Tsps | |
| Egg | 1 Large | |
| Blueberries | 1 Cup |
-Add all dry ingredients (except for 1 tsp of stevia and the blueberries) to a large bowl and mix until combined.
-Add all wet ingredients to a medium bowl and mix until combined.
-Pour wet ingredients into the dry and mix with a spatula until a batter forms (DO NOT OVER MIX).
-Once the batter forms fold in 2/3 cup of blueberries.
-Now line a regular sized muffin tray with 8 paper liners, coat them with baking spray, and add the batter equally to each tin.
-Top the tins with a few blueberries and a dash of sugar.
-Bake at 375 degrees / 190 Celsius for around 20 minutes.
-Let cool on the baking tray.
-Store in an air-tight container and refrigerate for several days. Or freeze the muffins for up to a few months. Makes 8 Servings.
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.
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