75 Calorie Whole Wheat Blueberry Muffins W/a Vanilla Protein Glaze!


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.


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!


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.


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.


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


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


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.


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.


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


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


This recipe makes 16 blueberry muffins!


I heated mine up before adding the glaze.


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


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


Per Muffin: Recipe Makes 16 

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


  • Andi

    I tried to make these this morning but they turned out really liquidy and didn’t look like muffins lol. I’m pretty sure I followed the recipe correctly but do you have any ideas what I might have done wrong? I’d like to try and make them again!

    Reply to Andi
  • Annika

    Hey Taralynn! I have heard a lot of controversy about using stevia..about how it contains maltodextrin and so on. What do you think about it?

    Reply to Annika
  • Amy

    Is there any way this could be adapted for pumpkin muffins? I tried to change a family recipe last night using whole wheat flour, stevia, and applesauce, but they turned out to be super dense with that weird stevia after taste.

    Reply to Amy
  • Ashley Burnett

    Am I being a bonehead too or does it not say what to mix with the protein powder to make the glaze?!? lol

    Reply to Ashley Burnett

Leave a Reply

Your email address will not be published. Required fields are marked *

Previous post

New Hair, Workouts, Breakfast, & Family Time!

Next post

What I ate Thursday!

Site Maintained by Victor Font Consulting Group, LLC.