More protein muffins! Can you stand it?! I love them. I eat them every day! Things like these make life enjoyable nowadays. You can have your frosting covered cupcakes, I am not the least bit jealous. Actually I’ve never really liked these new cupcakes with tons of frosting anyway, too much frosting. Now a yummy scone on the other hand? Now I’m jealous. But I can have those on my cheat day.
Here’s the back story…awhile back I made a mango, candied ginger quick bread. I took it to work and everyone loved it. One lady in particular loved it so much she asked for the recipe. But somehow hers did not turn out which was disappointing as she wanted to make it for her new daughter-in-laws bridal shower. So I offered to make if for her…turns out she needed at least 10!!! So I made 10…in my tiny little kitchen….in the middle of my clean eating 12 week challenge…and they smelled heavenly. I won’t lie, I made one for my cheat day and ate 3 pieces and didn’t feel one bit guilty. But I still had lots of mango puree left over. I thought about recreating the quick bread in a protein muffin but it’s crystalized ginger, which means lots of sugar. Back to the drawing board. I had plenty of wonderful blueberries! That would be a winning combination. Oh and I added Chia seeds, what’s the big deal about Chia seeds? They are good for you….and they remind me of poppy seeds.
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1/2 cup protein powder (I use Whey)
- 1T baking powder
- 1 tsp baking soda
- 1 1/2 T Chia seeds
- 1 cup nonfat Greek yogurt
- 1 cup mango puree
- 3 egg whites
- 3 T honey (if you like it sweet, you should use more)
- 1/2 c blueberries
Preheat oven to 375. Combine all the dry ingredients in one bowl and all the wet ingredients in another, except the blueberries. Fold the wet into the dry and do not overmix. Gently fold in the blueberries. Separate the batter between 12 greased muffin tins (or use silicon cups) and bake for 20 mins.
The pictures below are courtesy of my beautiful step daughter.