Sometimes your brain says, "muffin," when you wake up in the morning. And although typical baked goods you'd find at Starbucks or other coffee shops are loaded with the white stuff, these are not. With less than nine grams of sugar per muffin, these light and moist muffins deliciously sweetened with lemon juice and blueberries are sure to satisfy your morning muffin cravings.
Go ahead and have two because, for just 300 calories, you'll also get 12 grams of protein and almost five grams of fiber. Whip up a batch on Sunday night and you can store the leftovers in the fridge for the entire week. I like warming them up a little in the microwave for a just-out-of-the-oven feel.
- 2 tablespoons flaxmeal
- 6 tablespoons water
- 1 teaspoon apple cider vinegar
- 1 cup unsweetened soy milk
- 1 1/2 cups white whole wheat flour
- 2 scoops vanilla protein powder (1 scoop is about 35 grams; I used Vega)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup organic sugar
- 1/3 cup canola oil
- Juice from one lemon (about 3 tablespoons)
- 2 teaspoons pure lemon extract
- 1 teaspoon vanilla extract
- 1 1/4 cups blueberries (fresh or frozen)
- Preheat oven to 350°F. Line two 12-muffin pans with 15 paper liners.
- In a small bowl, mix the flaxmeal with the water and set aside.
- In another small bowl, whisk together the apple cider vinegar and the unsweetened soy milk and set aside.
- In a large bowl, combine the flour, protein powder, baking soda, salt, and sugar.
- Mix in the oil, lemon juice, lemon extract, vanilla extract.
- Stir in the flaxseed mixture as well as the vinegar/soy milk mixture.
- Fold in the blueberries.
- Divide the batter among the 15 muffin cups and bake for 25 minutes.
Source: Calorie Count
- Desserts, Cake
- 15 servings
- Cook Time
- 45 minutes
- Calories per serving