Wednesday, April 17, 2013

Blueberry Power Muffins

Every meal should include a source of protein. I learned during my weight loss journey that protein builds muscle ... and muscle burns fat. 

Breakfast can be a difficult meal to include protein into. Most people run out the door without even eating breakfast or grabbing something fast like a donut or cereal.

These Blueberry Power Muffins are packed with oats (fiber), protein, and antioxidants (blueberries)! Recipe adapted from here.

You will need:
  • 2 cups all-purpose flour
  • 1 cup of oats, quick-cooking
  • 2/3 cup of sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 12 ounces of honey non-fat Greek yogurt
  • 2 large eggs, lightly beaten
  • 4 Tbsp of unsalted butter, melted and slightly cooled
  • 1 tsp vanilla
  • 1 cup of fresh blueberries
Suggestions: 1) If you can't find honey Greek yogurt, get plain and add real honey. 2) Splenda can be substituted for the sugar to save calories but I do not how it they will taste. 3) I'd like to try adding some ground flax seed and maybe whole wheat flour to my next batch.

Heat oven to 350° and c
oat muffin tin with cooking spray or use liners.

Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
Combine yogurt, eggs, butter, and vanilla in a second bowl.
Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in blueberries.
Spoon into muffin tins. The batter will be thick (almost like a cookie dough).
Bake approximately 25 minutes until top is golden and springs back when you gently touch it.
*Yields 12 regular muffins

They taste great and just 1 muffin is filling! Our girls couldn't quite eat a whole muffin individually, but they got close :)

Store left over muffins in ziplock bags and reheat in microwave for 30 seconds the rest of the week!

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