Description
These high-protein blueberry almond muffins are perfect for a healthy breakfast or snack. They provide sustained energy with healthy fats and protein.
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1/2 cup protein powder (vanilla or unflavored)
- 1/4 cup almond flour
- 1/2 cup granulated sugar or sweetener of choice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1/4 cup unsweetened applesauce
- 1/4 cup melted coconut oil or olive oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped almonds
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the whole wheat flour, protein powder, almond flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the almond milk, applesauce, melted oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the blueberries and chopped almonds.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra almond flavor, you can add 1/4 teaspoon of almond extract along with the vanilla.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- These muffins freeze well for up to 2 months. Thaw at room temperature or warm gently in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg