Getting enough protein at each meal is key to maintaining your weight and reducing hunger cravings. These Protein Blueberry Muffins from dietitian Christaney Townsend will satisfy your sweet tooth while giving you a boost of protein for lasting fullness.
Pro tip: Coconut sugar is lower glycemic than regular cane sugar. We suggest swapping it out for monk fruit or stevia for a calorie-free and sugar-free option. You can also use maple syrup or honey if you prefer. Want to make the muffins vegan? Swap out the two eggs for two flax eggs.
- ½ cup coconut oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup coconut sugar
- 1 scoop PALM Vegan Complete French Vanilla Protein Powder
- 2 cups whole wheat flour
- ½ cup almond milk
- ½ tsp sea salt
- 2 tsp baking powder
- 2 cups fresh blueberries
- Preheat the oven to 425ºF and line a cupcake pan with liners or spray with nonstick cooking spray.
- Cream the coconut oil and coconut sugar together until it reaches a creamy consistency. Then beat in the eggs, one at a time, and add the vanilla extract.
- Mix all of the dry ingredients (protein powder, whole wheat flour, baking powder, sea salt). Once evenly combined, add the wet ingredients to the dry ingredients alternately with the almond milk.
- Mash half of the blueberries and mix into the batter. Fold the remaining whole blueberries into the batter.
- Fill the muffin liners with the batter until full.
- Lower heat to 350ºF and bake for 15-20 minutes. Check the muffins for doneness by inserting a toothpick, and when it comes out clean, the muffins are done baking.
- Take the muffins out of the oven and let them cool for 10-15 minutes before eating.