Who doesn’t love a good blueberry muffin? Particularly those indulgent half-pounders topped with crunchy cinnamon struesel? I know I do! What I don’t love is how bad those suckers are for you! You want to enjoy a delicious muffin for breakfast but you’re really eating dessert: those muffins are simply loaded with fat and sugar. So how can we enjoy tasty blueberry muffins without the guilt? I think I may have cracked the code.
Blueberry Muesli Muffins
Ingredients
- 1/2 cup Birch Bender’s Protein Pancake Mix
- 2 tsp. sucralose (Splenda)
- 1 tbsp. melted coconut oil
- 1/4 c. tap water
- 2/3 c. blueberries
- 1/4 c. Nature Valley Blueberry Toasted Oats Muesli
- Sprinkle of cinnamon
Directions
Preheat your oven to 325 degrees. Place 4 paper muffin cups inside a muffin tin. Set aside.
In a medium bowl, combine pancake mix, sucralose, coconut oil, and then slowly add just enough water to make into a thick pancake batter consistency. Divide between the 4 muffin cups, and top each with some muesli and a sprinkle of cinnamon. With a finger, pat the topping gently into the batter.
Bake on the center rack for 20 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely before noshing!
Makes 4 muffins. Each muffin is 120 calories, 4.8 grams fat, 14.8 grams carbs, 4.9 grams protein.
These muffins are incredibly moist from the blueberries and have a faint cinnamon-y flavor and are way BETTER FOR YOU! I hope you give this recipe a shot and let me know how you like it!
A Measured Life 
Ummmm. I’m not familiar with the protein pancake mix. Must pick up some of that. This looks delightful
and quick. And as soon as our temperature and humidity relents a bit, I’ll think about turning on the oven
again. Sounds like it could be a new favorite for me. Stay cool!
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I found mine in the pancake mix section of our regular grocery store. I’ll gladly bring you a bag if you can’t find any! 🙂
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