I’m one of those rare lucky kids that gets to call most of North America my home. I’m born and raised in Canada, but moved here to the US in 2006 and never looked back. Although I adore my home country and will always refer to myself as Canadian (even though I’m a very proud US citizen now), I don’t think I could ever tolerate those crazy-cold winters again.
Actually, from a very young age I started plotting my exodus from Canada for that very reason. I was always told to “embrace the cold” and take up winter sports. I skated for a few years when I was really young, but from about the age of 11 onward, my biggest winter sport was figuring out how to avoid going outside as much as humanly possible.
So in honor of my dear native land, I made these vanilla blueberry protein muffins in the cutest little Canadian muffin cups, gifted to me by my friend Monica a few years ago. I finally got around to using them!!!
This recipe is unique because it’s the first time I’ve added a little coconut oil to the mix. I find that protein-based muffins and cookies that are intended to last for a little while, tend to dry out faster than usual, but the oil makes them much moister. LOVED them.
Vanilla Blueberry Protein Muffins
- 1/2 cup Protein Pancake Mix
- 1/4 cup egg whites (or use 1 full egg)
- 1 Tablespoon coconut oil
- 1 cup almond milk
- 1 stevia sachet
- 3 tablespoons of blueberries (fresh or frozen)
- 1/4 teaspoon of vanilla extract
Mix ingredients and bake at 350 degrees for about 15 to 20 minutes or until firm on the tops. Makes about 4 to 6 muffins depending on size.