Blueberry Protein Muffins
The perfect protein muffin recipe! These Blueberry Protein Muffins are a fantastic make-ahead breakfast option for busy mornings when you want a healthy breakfast.
Equipment
- Muffin Pan This Wilton muffin pan is fantastic for muffins and cupcakes!
- Mixing Bowls These stainless steel mixing bowls are the ideal tool for cooking and baking!
- Rubber Scrapers These rubber scraper spatulas by Cuisinart are incredibly useful!
Ingredients
- 2 cup old fashioned rolled oats
- 3/4 cup vanilla protein powder
- 1 Tablespoon granular monk fruit sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 3/4 cup plain Greek Yogurt
- 2 egg whites
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen blueberries
- 1/2 cup sliced or slivered almonds plus more for topping
Instructions
- Preheat oven to have 350 degrees. Spray a muffin tin with non-stick baking spray or line a cupcake pan with silicone baking cups or paper liners. Set aside.
- In a mixing bowl, combine the dry ingredients: oats, protein powder, stevia, baking powder, and salt. In a separate bowl, whisk together the wet ingredients; milk, yogurt, egg whites and vanilla extract. Mix the wet ingredients with the dry ingredients until just incorporated. Fold in the blueberries and almonds.
- Spoon in the batter to the prepared muffin pan. Each muffin cup will be nearly full. Optional: top each muffin with additional almonds.
- Bake the muffins for 28-30 minutes at 350 degrees. Muffins will be golden brown. Remove from oven and let cool for 10 minutes. Transfer muffins to a cooling rack to cool completely. Enjoy right away or wrap in plastic wrap and freeze to enjoy later.
Notes
Protein Powder: Choose a protein powder that best fits your dietary needs. Look for minimal ingredients and low to no refined sugar. I use and love Orgain Vanilla Protein Powder for muffins, smoothies and protein oatmeal.
Storage: The muffins can be kept at room temperature, but will only keep for a few days. I recommend storing the muffins in your refrigerator, as they will keep for at least 7 days.
Freezing: Muffins a great for freezing. I recommend wrapping muffins individually in Press-and-Seal wrap, then storing in a freezer bag or freezer-safe container. Muffins can be frozen for up to 3 months. Defrost in the microwave on :30 second increments until warm, or at room temperature overnight.
Nutrition
Serving: 1muffinCalories: 141kcalCarbohydrates: 15gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 4mgSodium: 131mgFiber: 2gSugar: 3g
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