Whole Wheat Triple Berry Protein Muffins

Whole Wheat Triple Berry Protein Muffins - Mimi's Fit Foods

These seriously taste awesome!  I was a bit skeptical, but curious enough to make muffins with protein powder, and I’m so thrilled with the results!  I’m constantly looking for yummy, healthy, and effective ways to use protein powder.  Using the protein powder in these muffins obviously added a nice chunk of protein to the muffins PLUS it allowed me to cut WAY back on sugar.  I used a healthy oil here too . . . coconut oil.  I love the way they turned out.  They taste just like a breakfast muffin and the berries add extra components of flavor, sweetness, and nutrition (go antioxidants!).

These would be great additions to your breakfast or snack line-up.  We ate these for breakfast alongside a fried egg (just to get a little extra protein).  They can easily be frozen and pulled out of your freezer for your convenience.  They are a great grab-and-go snack.

You can really use any protein powder you like here.  Obviously, depending on the powder you use, the protein content may change slightly (the one I used for the nutritional information below had 18g protein per scoop and there’s about 2 scoops used in the recipe).

Also, the recipe calls for partially frozen berries.  you can take your berries out of the freezer an hour before you plan to use them.  OR, if you’re like me and don’t really plan that far in advance (especially if it’s breakfast), then you can just slightly thaw them in the microwave (I thawed mine on power level 2 for about 90 seconds and they were perfect).

Whole Wheat Triple Berry Protein Muffins
Mimi’s Fit Foods

1 cup whole-what flour
1/2 cup vanilla protein powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoons sugar
1/3 cup melted coconut oil
1 cup low-fat buttermilk
1 teaspoon vanilla extract
1 1/2 cups partially frozen berries

Preheat the oven to 375 degrees F.

Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the coconut oil and then slowly add the buttermilk and vanilla extract while stirring until it’s just combined (for ease, I combined the buttermilk and vanilla in the same measuring cup).  Fold in the berries.

Spray a muffin tin liberally with nonstick cooking spray, or use paper liners.

Using a cookie scoop, fill each well of the muffin tin 3/4 full.

Bake 17-20 minutes, until a toothpick inserted in the middle comes out clean.

Allow to cool before serving, and refrigerate in a covered container for up to one week.

Serving 12: Makes 12 muffins.

Nutritional Information (Per Sering = 1 Muffin)
Calories:  130
Protein:  5.1g
Carbs:  13.2g
Fat:  6.9g (5.6g = Sat.)
Fiber:  1.8g
Sugars:  4.8g

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