High-Protein Snack: Enjoy Zesty Blueberry-Lemon Muffins
Nutritional Info
- Calories:
- 345
- Carbohydrates:
- 37 grams
- Fiber:
- 4 grams
- Protein:
- 23 grams
- Fat:
- 13 grams
Note: These values represent one serving of six, or 2 muffins.
Don’t miss out on that morning muffin! Juicy blueberries meet zesty lemon in this quintessential summertime snack. They’re fruity, fluffy, and a better-for-you treat than your typical bakery find. Vanilla protein powder and ripe bananas provide just the right amount of sweetness without any additional sugars, while creamy Greek yogurt helps boost the protein power of these satiating bites to a whopping 23 grams per serving—almost equivalent to four eggs.
Blueberries, a nutrient-dense, low-calorie fruit, provide a pop of fiber and are rich in antioxidants. One small study found that they may even aid in muscle recovery after strenuous exercise.
Enjoy this flavorfully fruity take on everyone’s favorite muffin as a post-workout snack, an on-the-go breakfast or a satisfying treat for dessert. Experiment with your favorite vanilla protein powder to taste, but note that the bites’ texture and macro nutrient profile will vary depending on the supplement used.
High-Protein Blueberry-Lemon Muffins
- Serving
- 6
- Prep Time
- 15
- Cook Time
- 30
Ingredients
- Baking spray
- 1 cup all-purpose flour
- 1 cup almond flour
- 2 scoops low-sugar, whey vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 cup ripe banana, mashed
- 1 cup plain, nonfat Greek yogurt
- 2 lemons, zested and juiced (1/4 cup strained juice + 1 heaping tablespoon zest)
- 1 1/2 cups frozen blueberries
Directions
Preheat the oven to 350 degrees F. Spray the wells of a standard muffin pan (12 wells) with baking spray.
Whisk the all-purpose and almond flours, protein powder, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a larger, separate bowl, gently whisk eggs together. Stir in mashed banana, yogurt, lemon zest, and lemon juice until the wet mixture is well blended.
Fold the flour mixture into the banana mixture until just incorporated. A few dry clumps may remain.
Gently stir frozen blueberries into the batter.
Divide batter evenly among the wells in the muffin pan. Use a disher-style ice cream scoop for uniform portions.
Bake for approximately 30 minutes, until bites are browned and a knife inserted into the center comes out clean.
Place the pan on a wire rack and allow bites to cool for 5 minutes before removing. This helps ensure the bites retain their shape. Remove bites from pan and cool completely before serving.
Store in an airtight container in the fridge for up to three days, or wrap them in foil or plastic wrap and store in the freezer for up to one month.
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