Looking for a delightful snack that packs a protein punch? The Blueberry Protein Muffins or Cookies are a fantastic choice, combining delicious flavors with healthy ingredients. With their light texture and fruity burst, they make a perfect treat any time of day.
If you’re considering substitutions, feel free to swap out Splenda for another sweetener that suits your taste, or use any protein powder flavor you love. Just make sure to check for allergies, especially with oats and protein powders, as different brands may have varying ingredients that can affect your baking experience.
Muffins & Cupcakes
Blueberry Protein Muffins or Cookies Recipe
Ingredients
- 4 egg whites
- 1 cup blueberries
- 1 teaspoon vanilla
- 1/2 cup oats
- 1 tablespoon cornstarch
- 1/2 cup Splenda granular
- 2 tablespoons vanilla protein powder (2 scoops, or flavor of your choice)
Instructions
- Preheat your oven to 375 degrees.
- In a mixing bowl, combine 4 egg whites, 1 teaspoon vanilla, 1/2 cup oats, 1 tablespoon cornstarch, 1/2 cup Splenda granular, and 2 tablespoons vanilla protein powder until everything is blended well.
- Gently fold in 1 cup of blueberries, being careful not to break them apart too much.
- Drop spoonfuls of the mixture onto a greased cookie sheet or into muffin holders, depending on your preference.
- Bake for 13 minutes or until they are golden brown and a toothpick comes out clean.
- The recipe makes 12 muffins or 12 cookies.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 1 of 4: