Blueberry Chia Muffin1/4 cup liquid egg whites
1/4 cup milk of your choice (I use flax milk)
1/2 cup canned pumpkin
10-20 g. Protein Powder (This is normally a half serving. Check the label on your brand)
1 1/2 Tbs. Flour of your choice
1/2 tsp. Baking Powder
1 tsp. sweetener (I ONLY use Sweet Leaf Stevia)
1/2 tsp. Vanilla
1 Tbs. Blueberry Chia Jam (prepared separately) Prepare the Blueberry Chia Jam the evening before. The jam is awesome! Make a batch to keep on hand. It will last for about a week in the fridge. If you want, just add 1/4 cup of blueberries, or a tbs of your favorite jam or spread or even carob or chocolate chips. This recipe is VERY flexible! Just be sure and adjust the stats to reflect your own recipe additions/subtractions.
I prepare & cook in a 2-cup Pyrex measuring cup.
Combine all of the liquid ingredients, stir to ensure they are mixed well.
Add the remaining ingredients. Mix well.
Microwave for 2-3 minutes, depending on your microwave.
Turn out onto a plate and enjoy! Nutrition Info (as prepared)
Calories: 204.3 Total Fat: 2.2 g
Sodium: 200.1 mg
Total Carbs: 22.5 g
Dietary Fiber: 7.5 g Sugars: 6.9 g
Protein: 23.0 g