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Hearty Blueberry Protein Muffins

These hearty blueberry protein muffins are delicious and packed with nutrition, making them a great snack or breakfast option.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1/2 cup rolled oats Use certified gluten-free if necessary.
  • 1/2 cup protein powder
  • 1 teaspoon baking powder Make sure it's fresh for best rise.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup Greek yogurt Can be replaced with plant-based yogurt for vegan option.
  • 1/4 cup honey or maple syrup
  • 2 large eggs Can be replaced with flax eggs for vegan option.
  • 1 teaspoon vanilla extract
Fruits and Extras
  • 1 cup fresh blueberries Can use frozen blueberries; fold in gently.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the almond flour, oats, protein powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the Greek yogurt, eggs, honey, and vanilla extract.
  4. Combine the wet and dry ingredients until just mixed. Gently fold in the blueberries.
  5. Divide the batter into the muffin tin and fill each cup about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick comes out clean.
  2. Let them cool before serving.

Notes

Store muffins in an airtight container. They can sit at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Optional: Spread almond butter or cream cheese on top for extra flavor.