Prot: 13g, Carbs: 13g, Fat: 2g, Cal: 120

protein-cakery-blueberry-protein-bagels I thought about calling these Blueberry Protein Donuts because of their soft, cake-like texture. But they really do taste more like a bread, as I intended. So they are Blueberry Protein Bagels! And they’re delicious with some Neufchâtel cheese! protein-cakery-blueberry-protein-bagels-gluten-free I was looking to make a different kind of bread recently while meal-prepping, and blueberry bread came to mind. But I didn’t want a sweet bread, like a banana bread. I wanted something like a blueberry bagel. So I took out my bagel/donut pan and got to work! I used an unflavored whey concentrate that gives a great soft texture to these Blueberry Protein Bagels. And I used frozen wild blueberries. If you use fresh blueberries, you may need to reduce the bake time. blueberry-protein-bagels-protein-cakery Since I’m calling these bagels and I’m from New York City, I feel like I should put a disclaimer on this recipe. These are not crispy-on-the-outside, doughy-on-the-inside bagels. This is a protein bread recipe in bagel form. And it’s delicious! These Blueberry Protein Bagels make a great breakfast or snack! Try them!

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Blueberry Protein Bagels
 
Author: 
Nutrition Information
  • Serving size: 1 bagel
  • Calories: 120
  • Fat: 2g
  • Carbohydrates: 13g
  • Sugar: 1g
  • Fiber: 4g
  • Protein: 13g
Cook time: 
Total time: 
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Makes 9 bagels.
Ingredients
Instructions
  1. Preheat oven to 325F (163C).
  2. Except for blueberries, combine all ingredients and mix well.
  3. Fold in blueberries.
  4. Spray your donut pan with non-stick cooking spray. If using a silicone pan, set it on a cookie sheet for stability.
  5. Pour or spoon batter into the donut cavities.
  6. Bake for 22-24 minutes, or just until firm and a toothpick comes out clean. Don't overbake!
  7. Let cool and remove from pan. (Turn them over for more of a bagel look.)
  8. Enjoy! Store in the refrigerator.
Notes
A note about substitutions: because different types of protein bake very differently, I would only recommend whey protein powder in this recipe. Also note that whey concentrates tend to bake up softer than whey isolates.