2scoops vanilla protein powderproviding 60 grams of protein (whey, soy, pea, or rice)
½cuppsyllium husk
Prune puree15 prunes + ½ cup water
1teaspoonbaking soda
1teaspoonbaking powder
1teaspoonsea salt
1/2cup2% plain Greek yogurt
2large eggs
2tablespoonscanola oil
1tablespoonpure vanilla extract
2cupsfresh blueberries
Instructions
In a small microwave-safe bowl, warm the milk in the microwave for about 1 minute. Add the chia seeds and soak for 5 minutes.
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper cups and spray them with nonstick cooking spray. Set it aside.
In a large bowl, whisk the flour, oats, protein powder, psyllium husk, cinnamon, baking soda, baking powder, and salt until well blended. Set it aside.
Blend together ½ cup of water and 10 prunes to make your naturally sweet prune puree, and set it aside.
In a medium bowl, whisk the prune puree, chia seed mixture, oil, eggs, and vanilla until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the blueberries.
Spoon the batter evenly inside the muffin cups and bake for 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Serve warm, or store leftovers in an airtight container for up to 4 days.
Nutrition
Nutrition Facts
High-Fiber Blueberry Protein Muffins
Serving Size
1 muffin
Amount per Serving
Calories
219
% Daily Value*
Fat
6
g
9
%
Cholesterol
51
mg
17
%
Sodium
355
mg
15
%
Carbohydrates
29
g
10
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
12
g
24
%
Calcium
120
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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