Blueberry Protein Muffins

These tender, fluffy Blueberry Protein Muffins are packed with juicy blueberries and made with Kodiak protein pancake mix. They are quick to prepare, low in fat, and a delicious, protein-rich start to your day.

Servings: 6 large muffins

Ingredients

• 1 cup (120g) Kodiak Protein Pancake Mix

• 1/2 cup (60g) vanilla whey protein blend (not isolate, such as Quest Vanilla Milkshake)

• 1/4 cup calorie-free sweetener (equivalent to twice the sweetness of sugar)

• 1/2 cup unsweetened applesauce

• 1/2 cup nonfat plain Greek yogurt

• 1 large egg

• 2 tbsp. melted buttery spread or oil (optional)

• 1/2 tsp. pure vanilla extract (optional)

• 1/2 cup blueberries (fresh or frozen)

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C).

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the Kodiak pancake mix, protein powder, and calorie-free sweetener.

3. Add Wet Ingredients: To the dry ingredients, add the applesauce, Greek yogurt, egg, melted buttery spread or oil, and vanilla extract. Mix until just combined to avoid overworking the batter.

4. Fold in Blueberries: Gently fold the blueberries into the batter to evenly distribute them without crushing.

5. Prepare Muffin Pan: Line six muffin cups with silicone liners or generously coat them with cooking spray. Evenly distribute the batter among the prepared muffin cups.

6. Bake: Bake for 18-23 minutes, or until the center of each muffin is just barely set to the touch. Be careful not to over-bake to avoid dry muffins.

7. Cool and Serve: Allow the muffins to cool in the pan for 5-10 minutes before removing. Serve warm or at room temperature.

Storage

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to one week.

• Freezer: Freeze muffins for up to one month for best quality.

Nutritional Information (per muffin)

• Calories: 177 kcal

• Fat: 5.4 g

• Saturated Fat: 1.5 g

• Carbohydrates: 18 g

• Fiber: 3 g

• Sugars: 5 g

• Protein: 13 g

• Sodium: 241 mg