July 22, 2019
The PERFECT way to combat the grilling season full of get-togethers, sugary summer beverages and overeating is by prepping some healthy snacks to have on hand and these blueberry protein muffins (using the MTN OPS Eva Shockey Egg White Protein – duh!) are the PERFECT thing to snack on. These eeeaassssy muffins have been a lifesaver throughout my pregnancy–they help to curb cravings, are filled with the best amino acids, tons of protein, and taste SO delicious. I also feel great making them for Leni Bow and Tim because of all that goodness inside! This recipe is basically a win-win-win!!
1/2 Cup EVA Egg White Protein
1 Cup of Kodiak Cakes Protein Pancakes Mix
1 Cup of Skim Milk
1 Cup of Blueberries, fresh or frozen
1 TSP of Vanilla Extract
1/2 Cup of Unsweetened Applesauce
1/2 Cup Baking Stevia or Splenda Brown Sugar
Preheat the oven to 350º F. Throw all of the ingredients (except for the blueberries!) into a bowl and mix until smooth. Fold-in blueberries gently and then pour batter into greased muffin tin. Bake at 350°F for 12-18 minutes (or until they pass the toothpick test). Keep in airtight container for up to a week, or you can freeze the extras for later use.
This simple recipe makes 12 muffins. I love doubling the ingredients up to have extras throughout the week to grab as we’re heading out the door, for a snack, or alongside my favorite protein iced coffee!!
Have you tried the MTN OPS Eva line of products yet?! I’d love to hear your favorite ways to incorporate them in delicious ways in the comments below!
See you back here for more blog goodness soon!
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