I don't always want to drink my breakfast with smoothies so I found this recipe from Barbara Bolotte at bodybuilding.com and adapted it to make it gluten free. You'd be surprised how good these muffins are! They are high in protein, packed with antioxidants, rich in potassium and heart healthy. I swapped out Stevia that the original recipe called for and replaced it with regular sugar, which in turn made the muffins not as sweet and they didn't trigger my sweet tooth. If you'd like to increase the sweetness to a half-cup of sugar, that would be up to you or use Stevia.
What you need:
1/4 c. sugar
2 egg whites
1 c. applesauce (yup, I used regular applesauce. If you'd like to use unsweetened applesauce, they won't be as sweet unless you use Stevia)
1/3 c. almond milk
1 1/2 c. gluten-free all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. xanthan gum
1 scoop protein powder (I use Jay Robb egg white protein powder)
1 c. walnuts
1 c. blueberries
What to do:
In one bowl, add sugar, egg whites and applesauce until smooth and frothy with a hand mixer. Add bananas and mix well. Add milk and mix well.
In another bowl, add all dry ingredients and mix well.
Slowly add dry ingredients to wet ingredients. Mix well. Fold in blueberries, walnuts and vanilla extract.
Line 20 muffin cups with cupcake liners. Spray each with non-stick cooking spray. Add batter almost to the top of the muffin cup.
350 degrees for 20 minutes. Enjoy!
Can you believe each of these muffins are only 125 calories?!? 3 grams of fat, 21 carbs and 5 grams of protein, 9 grams of sugar and they're loaded with vitamins C!