Blueberry Power Muffins

I have a terrible sweet tooth, so what I like to do is make my favorite foods healthy. I’m on a muffin kick right now, and I have been making these every weekend lately. This quick recipe makes for an excellent brunch on lazy Saturdays and Sundays.

Wet Ingredients

• 5 egg whites
• 1 egg
• 1/2 cup unsweetened applesauce
• 1/2 cup cottage cheese
• 1 tbsp. vanilla extract

Dry Ingredients

• 1 cup of Quaker Oats
• 1 scoop Vanilla flavored Whey Protein Powder
• 1/3 cup of sugar substitute (or sugar)
• 2 tsp baking powder
• 1 pinch of salt

Mix-ins

• Blueberries (1 cup or 6 oz works well)
• Chopped Pecans (1/4 cup works well)

Utensils

• Large bowl for wet ingredients
• Medium bowl for dry ingredients
• Hand mixer (or a whisk and a strong forearm)
• Spatula
• Muffin cups (individual silicone ones highly recommended…because this recipe is not oozing with fat, the muffins WILL stick to the muffin cups, unless you use the silicone kind)
• Cookie sheet (optional, depending on the type of muffin cups used)

Directions

1. Preheat oven to 350
2. Beat the egg/egg whites
3. Add in the applesauce and vanilla, mix
4. In a separate bowl, mix well ALL the dry ingredients (oats, protein powder, sugar sub, baking powder, salt)
5. Add the dry ingredients to the wet ingredients bowl, mix
6. Add cottage cheese, mix
7. Add pecans and blueberries – stir by hand with spatula
8. Spray muffin cups heavily if not using the silicone ones; pour mixture into muffin cups
9. Bake for 25 minutes for regular size muffins; 15 minutes for mini muffins – until slightly browned on top

This recipe makes 12 regular sized muffins. You can easily double the ingredients to make 24. Here’s the nutrition data for 12:

Per muffin

• Calories: 64
• Fat: 1.3 g
• Carbohydrates: 7.3 g
• Fiber: 1.1 g
• Protein: 6.1 g

For entire recipe

• Calories: 768
• Fat: 15.5 g
• Carbohydrates: 87.5 g
• Fiber: 13 g
• Protein: 74 g

The best part? With under 800 calories total, you can eat the whole batch!