April 29, 2015
So today’s post is going to be short and sweet and to the point, just like the recipe for high protein blueberry muffins I’ve got below. Why you ask? Well, as I’m sure many of you can relate to, life’s gotten busy for me lately. Between work, wedding planning, spring cleaning, etc. I just don’t have as much time to devote to the blog as I’d like, so while I’m still cooking and posting, don’t be surprised if I’m a little absent until things settle down a little bit.
Honestly, I don’t know where the month of April went, I really don’t. One minute I have great plans for everything that’s going to get done: we’ll get a wedding date nailed down, I’ll get that ceiling fan installed, I’ll spring clean my closet… and the next thing you know, it’s almost May and none of that’s happened. But I don’t know where the time went. It’s like I blinked and it’s over.
Oh well, I’ll do better this month, right? Sometimes you’re up and sometimes you’re down, but it will never last either way. May will be better. But since I’m in a quick and easy mood right now, I’ll share my latest quick and easy high protein muffin recipe. Just throw the ingredients minus the blueberries into a blender and let it go. Pop the muffin tin into the oven and in no time flat you’ve got your perfect pre-workout snack in a convenient muffin form without the extra sugar and fat they normally contain.
I hope you enjoy and I’ll see you all later!
High Protein Blueberry Muffins
Makes: 12 muffins
- 1.5 c. of whole oats (I like Trader Joe’s Gluten Free Rolled Oats)
- 3 scoops of vanilla whey protein powder
- 12 egg whites OR 24 tbsp. of Egg Beaters (I like the Egg Beaters better because they bake better for me)
- 1.5 c. of fat free cottage cheese
- 1/2 c. blueberries
- 3-4 tsp. Stevia (or 2 packets’ worth) for extra sweetness
- 1/2 tsp. vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Grind the oats in a blender until they achieve a flour-like consistency.
- Pour the oat flour into a bowl and add the protein powder and mix well.
- Next, add the cottage cheese and egg whites (or Egg Beaters), Stevia and vanilla extract, and mix by hand until well blended.
- Finally, fold in the blueberries gently.
- Pour the batter into 12 greased muffin tins, and bake in the oven for 20 minutes.
- Remove and store in an airtight container in the refrigerator for up to 10 days.