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.