Nutty High Protein Blueberry Power Muffins
These Nutty High Protein Blueberry Power Muffins are a delightful blend of wholesome ingredients that pack a nutritional punch without compromising on taste. With the inclusion of soy flour, wheat bran, and ground flax seeds, these muffins are incredibly rich in protein and fiber, making them an excellent choice for breakfast or a satisfying snack. The subtle nuttiness from soy and flax perfectly complements the burst of juicy blueberries, creating a muffin that's hearty yet not overly sweet. Perfect for those who love a healthy twist on the classic muffin, these treats can be adapted with your favorite fruits—make them your own! Enjoy them fresh out of the oven or store them for a quick grab-and-go option throughout the week.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
soy flour
1 cup (measured)
quick oats
1 cup (measured)
wheat bran
1 cup (measured (use Quaker Natural Bran flakes))
whole wheat flour
1/2 cup (measured)
ground flax seeds
1/2 cup (measured)
cream of tartar
2 teaspoons (measured)
baking soda
1 teaspoon (measured)
cinnamon
2 tablespoons (measured)
egg whites
4 (separated)
1% low-fat milk
1 cup (measured)
low-fat plain yogurt
3/4 cup (measured (use organic Balkan style))
honey
1/4 cup (measured (can substitute with cane sugar))
frozen blueberries
1 cup (measured)
Instructions
1
Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with non-stick cooking spray or line it with muffin liners for easy removal.
2
In a large mixing bowl, combine the soy flour, quick oats, wheat bran, whole wheat flour, ground flax seeds, cream of tartar, baking soda, and cinnamon. Mix well and create a well in the center.
3
In a separate bowl, whisk together the egg whites, 1% low-fat milk, low-fat plain yogurt, and honey until fully combined.
4
Pour the wet mixture into the well of the dry ingredients and stir gently until just combined. Be careful not to over mix.
5
Fold in the frozen blueberries until evenly distributed in the batter.
6
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
7
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
8
Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Nutty High Protein Blueberry Power Muffins?
They are a nutritional blend of soy flour, wheat bran, and flax seeds designed for a protein-rich breakfast or snack.
What makes these muffins high in protein?
The high protein content comes from the combination of soy flour, egg whites, and low-fat yogurt.
What is the baking time for these muffins?
Bake the muffins in the oven for 20 minutes.
What temperature should the oven be?
The oven should be preheated to 400°F (200°C).
Can I use fresh blueberries?
While the recipe specifies frozen blueberries, you can adapt it with your favorite fresh fruits.
What types of flour are needed?
The recipe requires 1 cup of soy flour and 1/2 cup of whole wheat flour.
Does this recipe include wheat bran?
Yes, the recipe uses 1 cup of wheat bran, specifically suggesting Quaker Natural Bran flakes.
How much soy flour is used?
The recipe calls for 1 cup of measured soy flour.
Can I substitute the honey?
Yes, honey can be substituted with cane sugar if desired.
What type of yogurt is recommended?
The recipe suggests 3/4 cup of organic Balkan style low-fat plain yogurt.
How many egg whites are required?
You will need 4 egg whites for this recipe.
Are flax seeds used in these muffins?
Yes, 1/2 cup of ground flax seeds is included in the dry ingredients.
What leavening agents are in the batter?
The batter uses 2 teaspoons of cream of tartar and 1 teaspoon of baking soda.
How much cinnamon is added?
The recipe includes 2 tablespoons of cinnamon for flavoring.
How many muffins does one batch make?
This recipe yields approximately 12 muffins.
What kind of milk should I use?
The recipe calls for 1 cup of 1% low-fat milk.
How do I prepare the muffin tin?
Grease a 12-cup muffin tin with non-stick cooking spray or use muffin liners.
How long should the muffins cool in the pan?
Allow the muffins to cool in the tin for 5 minutes before moving them to a wire rack.
Is this recipe suitable for a quick snack?
Yes, these muffins are a satisfying snack and perfect for grab-and-go options.
Are these muffins good for breakfast?
Yes, their high fiber and protein content make them an excellent breakfast choice.
How do I check if the muffins are done?
Insert a toothpick into the center; if it comes out clean, the muffins are finished baking.
Should I mix the batter vigorously?
No, you should stir gently until just combined to avoid over-mixing.
How much should I fill the muffin cups?
Fill each muffin cup about 2/3 full with the batter.
Can I customize the fruit in this recipe?
Yes, you can make them your own by substituting the blueberries with your favorite fruits.
What brand of wheat bran is recommended?
The recipe recommends using Quaker Natural Bran flakes.
How do I combine the wet and dry ingredients?
Create a well in the center of the dry ingredients and pour the wet mixture into it.
Does this recipe contain butter?
No, the recipe uses yogurt and milk instead of butter for moisture.
Are these muffins very sweet?
No, they have a hearty, nutty flavor and are not overly sweet.
How should I store the muffins?
You can store them to have as a quick grab-and-go snack or breakfast throughout the week.
What kind of oats are used?
The recipe requires 1 cup of quick oats.