Name: Peanut butter blueberry pancake muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/2 cup nonfat Greek yogurt; 2 large egg whites; 1/4 cup vanilla whey protein powder; 30 g pancake mix; 2 oz fresh blueberries; 1 tbsp creamy peanut butter; 1/2 tsp ground cinnamon; 5 g stevia sweetener; 1/4 tsp salt; 8 olive oil cooking sprays; 1 tbsp water

Nutrition

Per serving

442 calories

Protein: 50g; 44% of calories
Carbs: 34g; 29% of calories
Fat: 13g; 26% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 350°F. Lightly coat three wells of a muffin tin with cooking spray.
In a mixing bowl, whisk together the Greek yogurt and egg whites until smooth. Stir in the protein powder, pancake mix, cinnamon, stevia, and salt. If the batter is too thick to pour, add water one tablespoon at a time until it reaches a thick but scoopable consistency. Gently fold in the blueberries.
Divide the batter evenly among the three prepared muffin wells. Bake for 22 minutes until the tops are golden and a toothpick comes out clean. Warm the peanut butter in the microwave for 20 seconds, then drizzle it over the warm muffins before serving. Done when toothpick comes out clean, 160°F in the thickest part.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes