These muffins are great for any season and especially great for breakfast! They are not only tasty but they are also very filling! 4 Smart Points for both blue and green plans on WW and only 1 on the purple plan
Preheat oven to 375
Prepare 6 cup jumbo muffin pan by spraying lightly with a lite olive oil spritzer
Wash fruit and set aside
Set aside 18 blueberries and 6 Raspberries for topping
Add all dry ingredients to a large bowl and stir
Add all wet ingredients and stir well
Add blueberries into dough
Add Raspberries to your dough
Fold fruit into dough
Spoon batter into 6 cup muffin pan filling each to the top, this may be VERY full
Top each muffin with 3 blueberries and one Raspberry
Bake at 375 for 40 minutes
When done, let these rest for 15 minutes before removing
Remove to a cooling rake and allow to cool before storing in fridge
We have switched from Stevia in the raw to 1/2 t of pure Stevia extract which is also equivalent to 1/2 C of sugar. It costs more per oz, but as you can see, a little goes a LONG way! We buy Mood & Mind brand from Amazon.
Muffins last about 5 to 6 days in refrigerator and up to 6 months in the freezer. Experiment with different flavors of protein powder. It doesn't have to be 2:1 vanilla and chocolate!
You can also substitute Lily chocolate chips instead of fruit to make a very kid friendly version that it still pretty healthy! use 1/2 cup of lily choc chips and a few to top each muffin. Add 3 extra points per muffin on WW when adding choc chips.
4 Smart Points Per Muffin (blue and green plan on WW) and 1 SP for Purple plan