I’m continually on the hunt for breakfast options that meet the hypoglycemia diet. Most days, I’m home, so I’m ok there, and I’ve always got my go-to breakfast sandwich recipe for camping and such. But I like variety and breakfast is my favorite meal of the day, so if it looks good, I’m going to try it.
The Protein Chef publishes a lot of recipes, and most I don’t ever get around to trying, but I tried his Easy High Fiber Blueberry PROTEIN Muffins recipe and it’s great.
Ease of finding ingredients:
The only kind of difficult ingredient to find on this list is coconut flour, but I found it at my local grocery store. Pro tip: If you see a rare ingredient like this and don’t want to drop $6-$10 just to try one recipe, take your measuring cup to Whole Foods and get into their bulk foods section and only buy what you need.
I’m not a huge fan of protein powder, I prefer to get my protein from less-processed sources, but for this recipe, I used EAS Vanilla Whey Powder from Target.
I used 1/2 Tbsp Stevia as sweetener.
Easy enough to make. I’m a big fan of licking the slight amount of batter clean, but the batter didn’t taste like the sugar-loaded Jiffy stuff I used to make as a kid, so nah, I’m good there.
As you can see from the photo, one did fall apart when coming out of the pan. I usually don’t use paper muffin liners because, you know, the environment, but for this recipe, I would recommend them.
These taste great! And they were incredibly moist, even after 4 days in the fridge in a airtight container.
With that said, you have to change your expectations of what a muffin should taste like. Over the years, muffins in the United States have gotten huge and so sugar-laden that it’s healthier to eat a donut than a muffin. These are dense, have a slight lemony taste, and don’t taste very sweet. So probably what a muffin was originally supposed to taste like. But again, they are great.
Impact on my blood sugar:
I ate one of these muffins each morning before I went to the gym (usually I eat a piece of peanut butter toast) and they did well to keep me semi-full and my blood sugar even until my post-gym full breakfast.
Thanks for posting the recipe, The Protein Chef!
Up-to-date information on hypoglycemia
This blog reflects my journey of learning and understanding hypoglycemia. This means that some of my older posts may have information that is out-of-date as I’ve learned more or research has changed. For the most updated macro-level information on living with hypoglycemia, please visit Up-to-date info on hypoglycemia (start here) page.
If you’re curious if the information in a particular post is still accurate, please feel free to leave a comment on the post asking and I’ll respond letting you know if there is any updated information.
Thanks for reading!