5.3ounces(1.25 cups) all-purpose flourplus 2 tablespoons for coating berries)
4tablespoonsplain or vanilla whey protein powder (optionalsee notes)
7.5ounces(1 cup) Rapadura
1teaspoonground cinnamon
¼teaspoonsalt
1.5teaspoonsbaking powder
1egg
1egg white
Juice of one large lime (2 tablespoons juice)
Zest from one large lime
1teaspoonvanilla extract
2ounces(1/4 liquid cup) canola oil
½cupplain or vanilla flavored Greek yogurt (I used Stonyfield)
1cupfresh or frozen blueberries
Instructions
Heat oven to 350 F.
Lightly spray wells of a traditional muffin tin with non-stick cooking spray.
In a large bowl, whisk together flour, Rapadura, cinnamon, salt, and baking powder until well combined. Set aside.
In a medium bowl, whisk together oil, egg, egg white,yogurt, lime juice, zest, and vanilla until well combined.
Add wet ingredients to dry ingredients and whisk until flour is almost fully incorporated into the batter. Don't over mix or your muffins will become tough and dry.
Sprinkle 2 tablespoons flour over blueberries and toss to coat. Using a silicone spatula, gently fold berries into the batter, making sure that no dry flour remains.
Fill each prepared well two-thirds full with batter. Bake for 18-20 minutes, or until toothpick inserted into center comes out clean. Remove pan from oven and allow muffins to rest for 2 minutes before transferring them to a wire rack to cool completely.
Notes
* If you omit the protein powder in this recipe, use 3 additional tablespoons of all-purpose flour