Now I’m not usually much of a baker, but I wanted to bake something healthy for Chris that wasn’t unhealthy as we already have so many Christmas treats around lately. I reached out to @shaunaeats and she gave me the perfect healthy recipe to try! I strongly suggest you give her a follow on Instagram if you love healthy food or workout tips and motivation.
What makes these blueberry muffins healthy?
These high protein blueberry muffins are practically a meal in itself and are lovely for breakfast on the run served with your favorite cup of tea. Each muffin has just over 6 grams of protein that will help you feel full, support a healthy metabolism and keep blood sugars stable. They are full of wholesome ingredients and sweetened more naturally with berries + a little coconut sugar. They are an exceptional and much healthier alternative to typical coffee shop muffins filled with flours and refined sugars as well as artificial flavors and colors.
I used a whole grain unrefined spelt flour to achieve as near to natural as possible. Spelt is considered an ancient grain related and similar to wheat but it has a decreased gluten content and is consequently kinder to the digestive system and more easily tolerated by people with gastrointestinal issues and wheat sensitivities. It is also higher in protein, fibre and has at least twice the amount of amino acids vs traditional wheat flours. If you cannot eat or have a sensitivity to gluten, you can substitute one cup of spelt flour for approximately two cups of almond flour and bake for an extra 10 mins –please keep a close watch.
@shaunaeats Blueberry Muffin Recipe
1 cup gluten free oats
1 cup of unsweetened vanilla almond milk
1 cup spelt flour
1 cup of coconut sugar
1 scoop of casein protein powder
1/2 teaspoon of baking soda
1 teaspoon of baking powder
dash of himalayan pink salt
2 cups frozen blueberries
- In one bowl add egg, oats and almond milk, stir and set aside.
- In a second bowl add spelt flour, coconut sugar, protein powder, baking soda, baking powder and salt.
- Combine the wet ingredients with the dry and add the blueberries and pour the batter into a muffin pan. Shauna likes to use avocado spray to grease the pan instead of muffin liners, but I didn’t trust that they wouldn’t still stick in my pan.
- Bake at 380 Fahrenheit for 28 minutes and let cool for 30 minutes.
I have to say, I wasn’t sure about the protein powder, but you couldn’t even taste it! Perfect treat if you’ve already had your quota of Christmas baking. Chris ate 5 muffins in one sitting after they cooled, so they are man approved as well!