Introduction:

These muffins have 10 grams of protein in each one. Sweet, moist, and delicious, pack one of these tasty treats in your gym bag for a post-workout snack!

Minutes to Prepare: 5

Minutes to Cook: 25

Number of Servings: 12

NUTRITIONAL INFO per muffin:

Calories: 166.0

Total Fat: 6.7g

Total Carbs: 17.6g

Dietary Fiber: 2.2mg

Protein: 10.1g

Ingredients:

1 c soy milk

1 t apple cider vinegar

1 c whole wheat flour

1/2 c brown rice protein powder

2 t baking powder

1/2 t baking soda

1/4 t salt

1 t cinnamon

1 t vanilla extract

1/3 c canola oil

1/3 c sugar

1 1/2 c partially frozen blueberries*

Note: Wild blueberries, which are smaller, don’t need to be pre-thawed. With regular blueberries, remove them from the freezer an hour or so before you plan to use them.

Tips:

*Use any kind of protein powder you prefer. If you use a flavored variety, you can omit or reduce the sugar.

*The protein powder is barely noticeable in this recipe, but do allow the muffins to cool or they will crumble.

*You can also swap half of the whole wheat flour for oat flour (place oats in a blender until they form a powder).

Directions:

Preheat the oven to 375 degrees F.

Combine the soymilk and vinegar in a glass measuring cup, stir and set aside.

Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the wet ingredients, except for the berries and stir just until combined. Fold in the berries.

Spray a muffin tin liberally with nonstick cooking spray or use paper liners.

Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full.

Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean.

Allow to cool before serving, and refrigerate in a covered container for up to one week.

Serving Size: Makes 12 muffins.

Bump

what can I substitute for the brown rice protein powder? And could I use splenda in stead of sugar?

Sorry...I have no idea what you could substitute for brown rice powder, but you can buy it at Whole Foods or anywhere they sell health food. Any yes, you could definitely substitute Splenda for sugar...I have not tried that, but you can bake with Splenda, so I'm sure it would work fine.