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
- 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
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!