As I continue on my fitness journey, I keep having people ask, “where are all the baked goods? What happened to all the treats you used to bake?” The answer is- I still bake them, just not as often. In fact, the other day I made pumpkin toffee cookies. Those were pretty damn good. I’ll have to make them again so I can blog about them- but they were seriously the perfect cookie for fall (I probably had about 10- no self control!).
For those of you looking for some typical sweet treats, this post might not be for you. This blueberry muffin recipe is for those of you who are looking for a healthy snack on the go, high in protein! Read on clean eaters and fit fam!
I made these using my Dynamatize Iso 100 Banana protein, but you can use any flavor that you might have at home. I would also like to mention, I made two different batches- one with blueberries, and one with added peanut butter and chocolate chips. I would have thought the peanut butter, banana, chocolate chips would have been the winner on taste, but I was wrong. They weren’t terrible, but they came out drier and spongier. I think the blueberries in this recipe helped to keep the muffins more moist, and slightly sweet.
My challenge is getting enough protein in my diet to meet my macros. I don’t count them to be exact, I just know what round about number and I can almost NEVER hit my protein goal, so I try to play around with my protein powder and make different kinds of treats to get that number up. One of my favorites I’ve made in the past are my Peanut Butter Banana Protein Cookies. Sooooo freakin’ good. Here they are below- you can click the photo link and it will take you to the recipe for these:
Now on to the recipe at hand and back to the Blueberry Protein Muffins!
- 1 very ripe banana, mashed
- 1/3 c egg whites
- 1 Tbsp Lockerbean's vanilla
- 1/2 c ground oats
- 1 scoop Banana ISO 100 (1/3 cup)
- 1 c blueberries
- Grease muffin pan with cooking spray.
- Mix all ingredients, in order listed above.
- Divide evenly among 8 cups. (Each space should be about 3/4 way full.)
- Bake at 350 for 15 minutes, or until toothpick comes out clean. (I might be sooner depending on your oven!)
- I like to save brown bananas in the freezer, then warm them up in the microwave to bake with. Don't throw your bananas out when they turn brown- let them get a little browner, and then freeze them! The browner the better when it comes to baking!
I calculated these numbers myself by measuring all ingredients, adding each macro amount, and then dividing it by the total yeild (8 muffins). If you are confused about all this “MACRO” talk and are interested to find out what it’s all about, its basically a system that allows you to eat real food in moderation, aka “flexible dieting”.
Serving Size– 2 muffins
Calories: 64.5 calories x 2 =129
Fat: .88 x 2 = 1.76
Carbs: 9.21 x 2=18.42
Protein: 5.3 x 2 = 10.6
You can of course, add or sub out any ingredients, just be willing to experiment! I find it’s hard to get a consistent result when baking with protein, so persistence is key!
