Thursday, February 28, 2013

Blueberry Protein Muffins

Blueberry Protein Muffins
Macros: Cals 57, Carbs 4, Fat 1, Protein 9, Sugar 1, Fiber 3

1 Scoop Vanilla Kaizen Protein (Or a 41 gram scoop equivalent)
1/4 Cup Coconut Flour
2 TBSP Psyillium Husks
1/2 TSP Xanthan gum
1/2 TSP Baking Powder
1 TBSP Vanilla Extract
2-3 TBSP Stevia
1 Cup Liquid Eggs
1/4 Cup Greek Yogurt (if you're paleo or lactose free, you can try substituting with equal parts mashed banana - or anything of similar substance)
1 Cup Water
1/2 Cup Blueberries
*Optional dash of cinnamon and/or vanilla mascarpone powder

Mix dry ingredients
Add liquid ingredients to the mixture
Carefully fold in blueberries
Lightly grease muffin try with coconut oil or butter flavoured Pam.
I used muffin liners but I think I would just go without, next time.
Bake for 30-35 minutes at 400

Makes 8 Muffins


  1. Can you use anything in place of the psyillium husks?

  2. Psyillium husks are a pretty unique ingredient. They bind and thicken unlike any ingredient that I'm aware of. Plus they give a 'gluten-like' texture but are gluten free!

    You could possibly try making vegan eggs with ground flax meal, but I don't think it would give the desired texture.