91 Calorie Berry Protein Muffins

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These muffins are crazy good for you. Like fiber-filled, cancer-fighting, protein-packed kind of good.  It's also yet another no-milk, no-egg, no-oil recipe. It is becoming a staple in my recipes, I dare say...

These muffins ALSO have raspberries and blueberries. As in double the berry. Double the pleasure. Double the fun. That's the statement of the great-ness? of protein muff-funs. <--How was that? Did you enjoy it?

For the record, I popped in a bit of Lingonberry jam to make some of these three-berry and they were delicious. Why actually, yes, "Yum" is my middle name! If you're digging the lingonberry idea, add a tablespoon. And you really should consider it, given how fun it is to say the word "Lingonberry."

Ingredients (Makes 12):

• 1 Box Jiffy Blueberry Muffins Mix
• 3 tablespoons water
• 2 tablespoons flax meal (one tablespoon will be combined with the water, the other tablespoon will be added to the batter separately)
• 2 scoops Vanilla Protein Powder
• 10 raspberries, cut into quarters

Directions:

1. Preheat oven to 400 degrees
2. In a small bowl, combine 3 tablespoons water and 1 tablespoon flax meal. Stir until it becomes gelatinous (it is essentially working as an egg substitute and will be a binding agent).
3. Pour flax meal and water mixture into a large bowl. Add the rest of the ingredients and mix well. The batter will still be slightly lumpy because of the berries.
4. Pour into greased or paper lined muffin tins. Pour 2/3 full, as the batter does not rise as much as it typically would due to the protein powder.
5. Bake for 14-16 minutes or until a fork comes out clean.
6. Serve!