Hearty Blueberry Protein Muffins
Fluffy, protein-packed muffins filled with juicy blueberries, perfect for meal prep and grab-and-go breakfasts.
Ingredients
Dry Ingredients
- 1 cup rolled oats Old-fashioned or quick oats work best.
- 1/2 cup vanilla protein powder Whey or plant-based.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt To enhance flavor.
Wet Ingredients
- 1 cup fresh blueberries Fresh or frozen (do not thaw).
- 1 ripe banana mashed Use very ripe for maximum sweetness.
- 1/2 cup almond milk Any milk works.
- 1/4 cup honey Or maple syrup as a vegan option.
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F and line a 12 cup muffin tin with liners.
- In a large bowl, whisk together the oats, protein powder, baking powder, baking soda, and salt.
Mix Wet and Combine
- In another bowl, mash the banana until smooth, then mix with almond milk, honey, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in the blueberries, reserving a few for the top.
Bake
- Divide the batter evenly among the muffin liners, filling each about 3/4 full and topping with reserved blueberries.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Serve and Store
- Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- Store in an airtight container at room temperature for 3 days, in the fridge for 1 week, or freeze for 3 months.
Notes
Use parchment liners to prevent sticking. For a vegan version, substitute honey with maple syrup and use a flax egg if desired. These muffins freeze well and can be reheated in the microwave for 10 seconds.