SERVES 12 2 Better Balance Bites/Blue Points
Calories 126 Fat 1.6g Carbs 38.1g Fiber 2g Protein 5.8g
Ingredients
· Baking spray
· 1 cup (6 oz.) cornmeal
· 1 cup (5 oz.) all-purpose flour
· 1/2 cup (1.5oz.) vanilla protein powder
· 3/4 cup (5 1/2 oz.) sugar replacement
· 2 teaspoons baking powder
· 3/4 teaspoon salt
· 1 cup almond milk
· 3/4 cup unsweetened applesauce
· 2 large eggs
· 2 cups (10 oz) blueberries
Directions
1. Adjust oven rack to middle position and heat oven to 375 degrees. Spray a 12-cup muffin pan well with baking spray.
2. In a large bowl, whisk together cornmeal, flour, protein powder, sugar replacement, baking powder, salt, and cornmeal in a large bowl.
3. In a medium bowl or large measuring cup, whisk together the almond milk, applesauce, and eggs.
4. Stir milk mixture into flour mixture until just combined. Stir in blueberries until just incorporated. Transfer batter to prepared pan. Muffin batter will fully fill the cups.
5. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes.
6. Let muffins cool in pan on wire rack for 20 minutes before removing from the pan to a cooling rack. Let cool at least 20 minutes.
Notes
· You can change up the blueberries if you’d like or leave them out altogether. If you don’t use them, know that the muffin cups will not be as full.
· You can use frozen blueberries but keep them in the freezer until the last possible moment. Set aside 2 tablespoons of the flour to toss them in before stirring them into the batter. Increase the baking time by about 5 minutes.
