Blueberry muffins with baked Quest Bars



2 scoops Quest Vanilla Milkshake Protein Powder

2 Vanilla Almond Crunch Quest Bars®, broken into small pieces

2 egg whites

½ cup unsweetened almond milk

¼ cup no-sugar-added applesauce

1 tablespoon coconut oil

1 teaspoon vanilla extract

½ cup zero-calorie sweetener

¼ cup coconut flour

¼ cup almond flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup plus ¼ cup fresh blueberries

Nonstick cooking spray


Preheat oven to 350°F.

In a medium mixing bowl, mix egg whites, almond milk, applesauce, coconut oil, and vanilla extract with a hand mixer on low.

In a large second mixing bowl, mix Quest Protein Powder®, sweetener, coconut flour, almond flour, baking powder, baking soda, and sea salt.

Add wet ingredients from the medium bowl to the large bowl.

Using a hand mixer, mix on medium-low speed until well combined.

Fold in the Quest Bar® pieces and ½ cup of the blueberries.

Lightly spray ten foil muffin liners with cooking spray and fill each one ⅔ full.

Top with the remaining blueberries.

Bake for 22 to 23 minutes, or until an inserted toothpick comes out clean.

Let cool 10 to 15 minutes before serving.

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