Hearty Blueberry Protein Muffins
Delicious and nutritious blueberry muffins packed with protein and rolled oats, perfect for breakfast or as a snack.
Servings: 12 muffins
Calories: 150kcal
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup protein powder (vanilla or unflavoured)
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup almond milk (or any other milk) Substitute with any preferred milk.
- 1/4 cup honey or maple syrup Maple syrup if vegan.
- 1 large banana, mashed
- 1 large egg (optional for extra protein) Can substitute with a flax egg for vegan option.
Additional Ingredients
- 1 cup blueberries (fresh or frozen) Gently fold into the mixture.
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, combine the rolled oats, protein powder, baking powder, cinnamon, and salt.
- In another bowl, whisk together the almond milk, honey (or maple syrup), mashed banana, and egg (if using).
Mixing
- Gradually pour the wet ingredients into the dry mixture, stirring until just combined.
- Gently fold in the blueberries to maintain their shape.
Baking
- Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
Cooling
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to three days or in the fridge for up to a week. They freeze well for longer storage. Feel free to swap fruits or add nuts and seeds for added crunch.