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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