These Low Calorie High Protein Blueberry Muffins are just 115 calories and are packed with 7.8g of protein each! Easy and quick with no weird ingredients, I know you’ll love these healthy blueberry protein muffins!
Ingredients You’ll Need:
- Olive Oil Spray
- 2 cups all-purpose flour (or gluten free flour)
- ½ cup vanilla protein powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsweetened apple sauce
- ½ cup 0% Greek yogurt
- ¼ cup all-natural low calorie honey (see recipe card for more options)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries
Low Calorie High Protein Blueberry Muffins
Healthy High Protein Blueberry Muffins Meal Prep and Storage
Meal Prep: These make great meal prep breakfasts! I recommend making these ahead of time, cool completely cover and store in the fridge or freezer.
Storage: Will hold in the fridge for 5 days, and 1 month in the freezer.
Low Calorie High Protein Blueberry Muffins
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Low Calorie Protein Blueberry Muffins
Equipment
- Muffin tin
Ingredients
- Olive Oil Spray
- 2 cups all-purpose flour or gluten free flour
- ½ cup vanilla protein powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsweetened apple sauce
- ½ cup 0% Greek yogurt
- ¼ cup all-natural low calorie honey regular honey or maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 350 degrees and line a 16-cup muffin tin with paper liners. Spray the insides of the muffin liners with olive oil (this will stop the muffins from sticking).
- In a large bowl, mix together the flour, protein powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the unsweetened applesauce, Greek yogurt, honey, eggs, and vanilla extract. Whisk together.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Gently fold in the blueberries until just combined. (I like to hold a few back to add to the tops of the muffins)
- Scoop the batter into the prepared muffin cups.
- Bake for 20-24 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins form the oven and cool in the muffin tin for 5 minutes.
- Move the muffins to a wire rack to cool, or serve warm.
- Will hold in the fridge for 5 days or in the freezer for a month.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Protein Blueberry Muffins
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