High Protein High Fiber Blueberry Muffins Recipes
HIGH PROTEIN, HIGH FIBER BLUEBERRY MUFFINS
This is my own recipe that I've been playing around with. There's quite a bit of soy flour in it, so if you're not a fan of the flavour then cut it in half and add more whole wheat flour. You can use whatever fresh, frozen or dried fruit you like. I'm allergic to corn, so I use cream of tartar and baking soda. If you'd prefer to use baking powder just replace the tartar and soda with 1 Tbsp of baking powder. These are a not-too-sweet, healthy muffin with a slightly nutty flavour from the soy and flax. Don't expect a really sweet, cakey muffin.
Provided by Glitterhoof
Categories Quick Breads
Time 30m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Spray a 12 cup muffin tin with non-stick cooking spray.
- Combine all dry ingredients in a large bowl and make a well in the middle.
- Combine all wet ingredients in another bowl and mix well.
- Pour wet ingredients into well and mix slightly. Add berries and mix until just combined. Don't over mix.
- Fill muffin cups equally with batter and bake for 20 minutes. Remove from oven and cool.
Nutrition Facts : Calories 180.4, Fat 4.7, SaturatedFat 0.8, Cholesterol 1.6, Sodium 144.9, Carbohydrate 30, Fiber 5.7, Sugar 13.9, Protein 8.8
LOW-FAT HIGH FIBER BLUEBERRY BRAN MUFFINS
These muffins are a great low-fat moist muffin. I used 1/2 cup brown sugar instead of the 2/3 cup called for and I felt they were sweet enough. I also added chopped apples.
Provided by Lighthouse Rita
Categories Quick Breads
Time 25m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Grease muffin cups or use paper muffin liners.
- Mix together wheat bran and milk, and let stand for 10 minutes. (I didn't do this and muffins turned out fine.).
- In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.
- Beat in bran mixture.
- Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
- Stir into bran mixture until just blended. Fold in blueberries.
- Scoop into muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
LEMON-BLUEBERRY PROTEIN MUFFINS
Delicious and moist lemon blueberry muffins made with protein powder.
Provided by Katrina Fruhmann
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Mix yogurt, butter, egg, egg white, lemon zest, and lemon juice together in a medium bowl.
- Mix flour, protein powder, sugar, baking soda, and salt together in a large bowl. Add wet ingredients to the flour mixture and stir to combine; mixture will be very thick. Stir in almond milk until mixture is smooth. Gently stir in fresh blueberries. Dollop batter evenly into the prepared muffin tin.
- Bake in the preheated oven until tops are golden brown and a toothpick inserted in the middle comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 18.3 g, Cholesterol 24.6 mg, Fat 3.9 g, Fiber 2.1 g, Protein 9.8 g, SaturatedFat 2 g, Sodium 351.3 mg, Sugar 8.3 g
HIGH PROTEIN BLUEBERRY MUFFINS
Make and share this High Protein Blueberry Muffins recipe from Food.com.
Provided by CaribbeanQueen
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- MUFFINS.
- Cream together the butter and the sugar. Beat in the egg.
- In another bowl, combine all of the dry ingredients. Mix well.
- Add dry ingredients alternately with milk to the butter mixture.
- Stir until combined but not over beaten.
- Fold in blueberries.
- Fill greased muffin tin.
- Sprinkle Crumb Topping over each muffin.
- Bake at 400 degrees for 20 minutes.
- Let muffins cool a few minutes before taking them out of the pan.
- CRUMB TOPPING.
- Combine the brown sugar, flour and cinnamon.
- Cut in the butter to form pea-sized crumbles.
Nutrition Facts : Calories 212.8, Fat 8.8, SaturatedFat 5.2, Cholesterol 38.9, Sodium 136.8, Carbohydrate 29.8, Fiber 3, Sugar 12.9, Protein 5.7
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