These scrumptious Blueberry Lemon Protein Muffins are perfect to meal prep for breakfast or a quick snack on the go. We can't get enough of the moist, fluffy texture full of juicy blueberries and lemon zest. Best of all, the macros let you have three or four muffins per serving! They're also gluten-free and low in fat and sugar.
NOTES: You can use whole wheat or oat flour in place of the gluten-free baking flour if you wish. Also, the sweetener we used is twice as sweet as sugar, so you may need to use up to a cup to get the desired sweetness if using one that measures like sugar.
Blueberry Lemon Protein Muffins
Makes 12 muffins
1 2/3 cup (200g) gluten free baking flour
3/4 cup (90g) Metabolic Nutrition Protizyme Vanilla Cake
1/2 cup calorie-free sweetener (we used one that's twice as sweet as sugar)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (optional)
2/3 cup nonfat plain Greek yogurt
2/3 cup unsweetened applesauce
1 whole egg
1/4 cup oil or buttery spread, melted
2 tsp. lemon zest
1 tsp. vanilla extract
1 cup blueberries, fresh or frozen
Preheat oven to 350 degrees F.
Whisk together dry ingredients (through salt) in a medium mixing bowl.
Add wet ingredients (through vanilla) plus lemon zest and mix just until no dry clumps remain.
Fold in blueberries.
Line a muffin pan with silicone or paper liners, then divide batter between cups to make 12 muffins.
Bake in preheated oven for 20-25 minutes.
Let cupcakes cool, then transfer to an airtight container and store in the fridge until ready to eat. Cupcakes will keep in the fridge at least a week or the freezer at least a month.
Calories (per muffin): 138kcal, Fat: 3.8g, Sat fat: 1.1g, Carbs: 18g, Fiber: 2g, Sugar: 3g, Protein: 9g, Sodium: 241mg