Colorful muffins with overflowing tops sit on a shelf behind crystal-clear glass. That in itself is a tease. You can see the tantalizing treat, but the invisible “don’t touch” sign hangs on your brain. It’s time you look past the glass barrier and behold a bountiful muffin, once and for all. Bursting with three kinds of berries and over 10 grams of protein, these anytime power-cakes break the mold.
Mixed Berry Protein Muffins
Makes 6 muffins
Macros per muffin: 144 calories | 10.4 g protein | 15.4 g carbs | 5.9 g fat | 3.1 g sugar | 7.1 g fiber
1 ½ Quest Mixed Berry Bliss Protein Bars
1/3 cup oat flour
2 Tbsp. almond meal flour
½ scoop Giant Sports Vanilla Protein Powder
¼ cup blueberries
2 Tbsp. red raspberries
2 Tbsp. goji berries
4 Tbsp. granulated stevia
2 Tbsp. unsweetened applesauce
2 Tbsp. sugar-free maple syrup
1 Tbsp. unsweetened almond milk
½ Tbsp. coconut oil, melted
¼ tsp. baking powder
¼ tsp. salt
1 large egg
- Preheat oven to 350 degrees F and prepare a muffin pan with 6 silicone or paper cupcake liners.
- Cut Quest Bars into small cubes.
- In a medium bowl, combine oat flour, almond meal flour, protein powder, stevia, baking powder and salt.
- In a separate bowl, whisk together coconut oil, almond milk, syrup and egg.
- Add wet ingredients to dry. Using a handheld mixer on low speed, blend until all ingredients are incorporated and mixture is smooth.
- Stir in berries and Quest Bar cubes.
- Evenly distribute batter among 6 cupcake liners and bake 22-24 minutes, or until muffins are slightly golden on top.
- Serve warm and dig in!