Blueberry muffins are my favorite classic morning indulgence. My Sunday goal was to come up with a lighter and healthier muffin batter without sacrificing the classic berry flavor. Swapping out most of the flour for vanilla protein powder and using whipped egg whites gave me the same flavor with less fat and carbs. The results tasted like sweet blueberry oatmeal in a muffin form. I highly recommend using cupcake liners when baking these. They are a softer muffin due to the lack of flour and can fall apart if over handled.
Makes 12 Muffins
1 ½ cups old fashioned oatmeal
1 cup unsweetened almond milk
2 egg whites
½ cup brown sugar
2 tbsp sugar free maple syrup
1 tsp vanilla extract
½ cup unsweetened apple sauce
1 tbsp olive oil
½ cup kura vanilla protein powder or substitute another vanilla protein
1 tbsp whole wheat flour
¼ tsp salt
1 tsp baking powder
½ tsp baking soda
1 cup fresh blueberries or frozen completely thawed and drained
- Preheat oven 400 degrees
- Line a 12 cup muffin tin with liners and spray with non-stick cooking spray
- Add 1 cup of the oatmeal to a food processor and pulse a few times.
- Combine the remaining 1/2 cup with the 1 cup of ground oatmeal and stir in almond milk. Allow the oatmeal to sit for 30 minutes.
- Whip egg whites until frothy and gently fold in the brown sugar, maple, extract, apple sauce and olive oil
- Combine dried ingredients in a separate bowl
- Add oatmeal mixture with egg white mixture and combine
- Slowly add the dried mixture and fold in the blueberries
- Allow the batter to set in the refrigerator for 10 minutes
- Pour batter into the muffin cups and bake for 22 minutes
Allow to cool "somewhat" before serving and enjoy.