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5 Ingredient Blueberry Protein Muffins

5 Ingredient Blueberry Protein Muffins
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: U.S. Highbush Blueberry Council.
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Summary
Don’t be deceived. These 5 Ingredient Blueberry Protein Muffins may be smaller in size, but they sure are delicious! This recipe can help fit more protein into your diet by combining fresh, sweet-tart blueberries with the warm flavors of almond butter and vanilla Greek nonfat yogurt. Better yet, this recipe contains just five ingredients meaning it’s oh-so-easy to make—and take on the go.

This recipe brought to you by the U.S. Highbush Blueberry Council, a proud supporter of the American Diabetes Association and Diabetes Food Hub.
  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    6 Servings
  • Serving size
    1 muffin
Breakfast Budget Friendly Foodie Quick & Easy Sides
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 muffin
  • Amount per serving Calories 140

  • Total Fat 7g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 30mg
  • Total Carbohydrate 14g
    • Dietary Fiber 3g
    • Total Sugars 7g
  • Protein 5g
  • Potassium 240mg

Choices/Exchanges: 1/2 Starch, 1/2 Fruit, 1 1/2 Fat

Breakfast Budget Friendly Foodie Quick & Easy Sides
Ingredients

Ingredients

  • bananas
    1
  • quinoa (cooked)
    1 cup
  • Greek vanilla yogurt (nonfat)
    1/4 cup
  • almond butter
    1/4 cup
  • blueberries (fresh)
    1 cup

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Directions

Directions

  1. Preheat oven to 375˚F. Spray 6 muffin cups with cooking spray. In large bowl, stir together banana, quinoa, nonfat yogurt and almond butter until blended. Fold in blueberries.

  2. Spoon batter into prepared muffin cups. Bake for 20 to 25 minutes or until golden brown and set in center. Let cool completely.

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