Upside Down Blueberry & Vanilla Protein French Muffins

What do you get if (and when) you cross a Vanilla Whey Protein Mufffin with a member of the Blueberry family, wait a generation until the product of the two matures, and then you cross THAT with French Toast before turning the whole thing upside down? Why, you get Upside Down Blueberry and Vanilla Protein French Muffins, naturellement ;-) Pourquoi ‘French,’ you ask? Well, because the whole thing was eaten avec maple syrup and each forkful, screaming ‘French Toast!’ as it was devoured, pretty much named itself by proxy. Let me tell you how it all began…

It began by me thinking that today would be a good day for vanilla whey protein muffins with blueberries. When the time came to mix the berries into my batter however, I thought, ‘NO.’ Instead, I placed them at the bottom of my muffin cases, drowning them with protein batter before sticking the whole thing in the oven. When they came out of the oven, ah! I noticed the muffins had dinosoured! (that’s when they cook into strange dinosourian shapes – a common occurrence when baking with whey) so, I beheaded them (to learn more about beheading muffins, see here). Then, upside down, I quickly moved a couple to a plate – exhausted as I was having just gotten home from a grueling workout – and smothered them in maple syrup –> BOOM! Result: BAAAAAM!

Ingredients:

1 cup liquid egg whites
3/4 cup vanilla whey
1/2 cup buckwheat flakes
2 tablespoons coconut flour
1 teaspoon baking powder
1 cup… frozen blueberries!

Directions:

1. Blend together, divide into 6 muffin cases, and baked for around 35 minuted at 170 C (338 F).

2. Place blueberries at the bottom of muffin cases and pour batter over top of them.

Macros per Serving (out of 6):

101kcals
12.6g protein
7.7g carbos (2.2g sugars)
1.5g fat (1g sat)
and 2.5g fiber!

Notes:

As I did this, some of the blueberries – the more uncompromising ones – audaciously swam to the top of the muffin batter (notice this in the first picture, where blueberriness can be discerned at the top of each muffin). Anyways, when I was ready to eat them, since I felt them a bit dry, I drenched them in maple and ou la la, bonjour, mes délicieux! The vanillaness combined with the blueberry explosive nature of the muffin was great! –> m, mm, mmm! The only thing I have to point out here though, is that the muffins could have done with a texturizer, i.e. 1/4 cup of cottage cheese of 1/2 of a sweet potato would have done the trick, just to make the muffins moister and throw them over the edge of the m, mm, mmm and into the domain of Mon Dieu, AAAAAAAAAAAAA!!!!!!!!!!!!!!!!!!!!!!

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