Ingredients
2 cups gluten-free all-purpose flour (or regular flour) – 296 g
1/2 cup vanilla whey protein powder – 48 g
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsweetened applesauce – 267 g
1/2 cup plain non-fat Greek yogurt – 113 g
1/4 cup honey or maple syrup – 84 g
2 large eggs
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Instructions
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Preheat oven to 350°F (180°C). Line or grease muffin tins. This recipe makes 16 muffins.
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In a large bowl, whisk together flour, protein powder, baking powder, baking soda, and salt.
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In another bowl, mix applesauce, Greek yogurt, honey, eggs, and vanilla extract until smooth.
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Combine wet and dry ingredients gently, avoiding overmixing.
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Fold in blueberries evenly.
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Divide batter into muffin cups, filling 3/4 full. Bake 20–25 minutes, or until golden and springy.
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Cool 5 minutes in tin, then transfer to a wire rack.
Notes
- All nutrition facts are approximate and will vary based on ingredient choices.
- Avoid overmixing to keep muffins soft and tender.
- Slightly golden tops and springy texture indicate perfect doneness.
- Muffins freeze well for up to 3 months.
- Prep Time: 15 min
- Cook Time: 10 min