January 24, 2011

High Protein Blueberry Muffins

Alright people. I've started P90x again and I'm not excited about it. I did it before, but only for 45 days instead of the whole 90 because I got the flu. I guess I just never got back on track. It's a love hate relationship I guess with P90x. Shall we start with the hate? I think so. First of all, it friggin sucks. It's so hard. It takes at least an hour out of your day and the diet plan they give you is meat, dairy and egg ridden so I always have to plan my meals a week ahead of time so I don't stray away from the high protein diet and have to think about what I'm going to eat that night. Ok, the reason I keep going back to it. Simply, it works. (They should be giving me some money for hawking their product). But it really does work for the short amount of time. For the 45 days I did, I could really see results so I can't imagine how it would be after 90 days (or 180 days if I do it twice).

Anyway, so that brings me to this recipe. It's a little bit hard to get adequate amounts protein when you're doing such a hard and strenuous work out program. So I rely on protein shakes, protein bars (these are the best!) and high protein, easy snacks. So this is my first (purposefully) high-protein baked good you'll be getting. It's not meant to be pretty, it's meant to do it's job. Give me protein! I use Nutribiotic Rice Protein in this recipe, but you could really use whatever protein powder you normally would use.

So if I did the math right - making these muffins using Nutribiotic Rice Protein Powder - there should be about 18.5 grams of protein per muffin. That's pretty good, right?!

*Makes about 9 Muffins*

  • 1 cup whole wheat flour
  • 1/2 cup flax seed meal
  • 3/4 cup protein powder
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2/3 cup frozen blueberries
  • 1/4 cup agave nectar
  • 3 egg replacer servings
  • 1 tsp vanilla
  • 2/3 cup water

Mix together the dry ingredients in a large bowl. Make a well in the middle. That just means clearing a hole in the middle of the bowl so there's a place to put the wet ingredients when mixing.

In a separate bowl, mix together the wet ingredients. When those are all well combined, pour them into the well of the dry ingredients and stir together. Do not over-mix. Blend just until the ingredients are well combined then stir in the frozen blueberries.

Scoop the batter into a greased muffin pan. Bake at 350 degrees F for 20 minutes.


  1. Nutribiotic Vanilla is my favorite protein! Yummy.

    Also, here - http://www.beachbody.com/product/p90x-online/newsletters/p90xnl_058.do?code=social_fbpn#fbpn :)

  2. I also like Biochem's 100% Vegan protein powder. That and Nutribiotic are my favorites!

  3. I've never seen that one! Good to know it's good if I ever see it :)

    The nutribiotic chocolate is kinda pointless - not chocolate-y enough for anything. Which is okay when I run out of vanilla and make my recovery drink out of apple juice and whatever protein powder I have :D

  4. Yeah, the Biochem ones are sweetened with xylitol! Just make sure if you have a dog they don't get into it because I guess xylitol is poisonous to dogs!

  5. I bet it would go well with SunWarrior too :) WTG on p90x. we are blogging about it also (www.veganproteins.blogspot.com) and much agreed pain in the butt!!

  6. These are by far the best protein baked anything I have ever had (and the 5 minute chocolate mug cake, which I added some protein to as well). I need to eat a high protein diet and I am always looking for new ways to add protein and healthy carbs into my diet, and these muffins blew me away. I am not totally vegan but working every day towards that goal.

    Thanks again for making such a treat - I have to confess that I added a few white chocolate chips to my batch of muffins too!

  7. Thanks Jen! I'm so glad you liked them! I'm going to try re-working these in the future to make them even better!

    1. Do you think almond flour could work instead of regular flour? thanks@

    2. I'm not sure how almond flour would work in this recipe. If you're trying to make the recipe gluten free - I would use a blend of gluten free flours.

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