Undressed Skeleton — 75 Calorie Whole Wheat Very Very Blueberry Muffins With a Vanilla Protein Glaze!

75 Calorie Whole Wheat Very Very Blueberry Muffins With a Vanilla Protein Glaze!

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Have you ever gone into a store to buy one thing, and then come out with everything but that one thing? Well that happened to me yesterday afternoon. 

I made a huge plan for living off of $115 of groceries for two weeks, but never thought it would be this hard. When you live with someone who can down a whole loaf of bread and two lbs of turkey in two days, plans tend to change. I am still going to post the plan, because I think it’ll work for others, but I guess in this household, it didn’t. I have mad respect for the families that budget everything! It’s a lot harder than it looks. 

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With that failed trip to the grocery store, I bought some blueberries! They looked too good not to. My mom kept raving on the phone about her blueberry muffins she made. After that little chat, I was convinced to make some for myself. 

I love making muffins and having them as snacks, breakfast, or dessert! 

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Ingredients:*1 1/2 Cups Whole Wheat Flour, *2 Tsp Baking Powder, 3/4 Cup Stevia In The Raw, *1 Tsp Ground Cinnamon, *3/4 Cup Unsweetened Applesauce, *5 Ounces Vanilla Greek Yogurt, *1 Large Egg, *2 Tsp Vanilla Extract, *1/4 Cup Chopped Walnuts, *1 Cup Unsweetened Vanilla Almond Milk, *2 -3 Cups Fresh Washed Blueberries. 

Glaze: 3 Tbsps. Vanilla Protein Powder + Unsweetened Almond Milk. 

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Preheat oven to 350 degrees. 

Mix the flour, Stevia, cinnamon, and baking powder in a large bowl. In separate bowl, mix together the egg, vanilla, vanilla yogurt, and apple sauce. 

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Add the mixed wet ingredients to the bowl with the flour. 

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After mixing the wet ingredients in, you should have a “cookie dough” texture.  

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Not all ingredient brands are the same, so if it’s runnier, add less almond milk, and if it’s more dry, add extra almond milk.

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Now, I turned into a complete bonehead. I stopped taking photos because I was making a video on my instagram. I wasn’t thinking…per usual. But here is the video of the other steps

After mixing in the almond milk, mix in the blueberries with a spoon. 

Line a muffin pan with liners. Fill them to the top with the muffin batter. (About 1/3 cup) 

Top the muffins with walnuts. 

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Bake for 14-16 minutes. Use the toothpick method to determine if they are done. 

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Let the muffins cool for about 6 minutes before removing them from the liners. 

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This recipe makes 16 blueberry muffins! 

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I heated mine up before adding the glaze. 

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Mix one tbsp at a time with the protein powder until a “glaze texture” forms. 

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Drizzle the glaze over the muffin! Be careful taking your first bite. They are so scrumptious; it’ll be hard to stop! 

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Per Muffin: Recipe Makes 16 

Nutrition: 75 Calories, 14 g Carbs, 2 g Fat, 3 g Protein, 2 g Fiber, 4 g Sugar! 

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