Blueberry Almond Baked Protein Oatmeal Muffins

Name: Blueberry Almond Baked Protein Oatmeal Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 7 jumbo
Ingredients: 2 cups rolled oats; 2 scoops Cellucor Whipped Vanilla whey protein; 1 cup applesauce; 1/4 cup maple syrup; 2 egg whites; 1 tsp almond extract; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp cinnamon; 1/2 cup unsweetened vanilla almond milk; 1 1/2 tbsp almond butter; 3 tbsp almond slivers; 1 cup blueberries

User Reviews

4.1

57 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
7 jumbo
Calories
237 kcal
Course
Breakfast, Baked Goods

Blueberry Almond Baked Protein Oatmeal Muffins

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

2 cups rolled oats
2 scoops Cellucor Whipped Vanilla whey protein
1 cup applesauce
1/4 cup maple syrup
2 egg whites
1 tsp almond extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup unsweetened vanilla almond milk
1 1/2 tbsp almond butter
3 tbsp almond slivers
1 cup blueberries

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Instructions

Pre-heat oven to 350 degrees.
Add rolled oats, protein powder, baking soda, baking powder and cinnamon to a large bowl and mix until combined.
Add applesauce and melted almond butter. Mix the almond butter into the applesauce to ensure it doesn't harden and clump.
Add remaining wet ingredients and stir until just combined, then fold in blueberries.
Scoop oatmeal mixture into jumbo muffin molds on top of baking sheet. Top with almond slivers.
Bake at 350 degrees for 35 minutes or until the tops begin to get golden brown and do not collapse when touched (they will get firmer as they cool).

Notes

Try scooping with a 4-oz disher and baking with these jumbo silicone baking cups for best results.
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