Blueberry Protein Muffins
User Reviews
4.8
18 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
12 Muffins
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Calories
195 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Blueberry Protein Muffins
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These easy protein muffins are bursting with blueberry deliciousness and are easy to customize to your heart's delight! See the Recipe Customizations section above for different flavors.
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Ingredients
- 2 ½ cups rolled oats
- ⅔ cup granulated sweetener*
- 5 Tbsp Protein Powder of choice
- 2 tsp baking powder
- 1 tsp ground cinnamon optional
- ½ tsp sea salt
- 2 large eggs
- 5 ounces plain nonfat Greek yogurt
- 1/2 cup egg whites
- 5 Tbsp avocado oil
- 2 tsp pure vanilla extract.
- 1 pint fresh blueberries
- 2 to 3 tsp lemon zest
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Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners or silicone liners.
- Transfer the oats to a high-powered blender and blend until a flour forms, about 60 seconds.
- Add the remaining dry ingredients (sugar, protein powder, baking powder, cinnamon and salt) to the blender and blend to combine all of the dry ingredients.
- In a large mixing bowl, mix together the eggs, Greek yogurt, egg whites, avocado oil, and pure vanilla extract.
- Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth batter forms.
- Place blueberries in a separate large bowl and toss them with 2 teaspoons of gluten-free all-purpose flour or regular all-purpose flour. If you don’t have flour on hand, skip this step.
- Transfer the blueberries and lemon zest to the muffin batter and mix well.
- Fill the muffin cups all the way up with muffin batter. If you’d like, place extra blueberries on top of the batter.
- Bake on the center rack of the preheated oven for 18 to 22 minutes, or until the muffins test clean and are baked through.
- To test for doneness, insert a digital thermometer into the center of a muffin and wait until the numbers stop moving. If the muffins are 190 degrees on the inside or hotter, they are fully baked. The ideal internal temperature for muffins is between 190 and 205 degrees F.
- Allow muffins to cool to room temperature before removing them from the muffin pan. Once the muffins have cooled completely, you can peel off one of the papers and enjoy! I don’t recommend peeling off the liner while the muffin is still warm because you will lose some of the muffin to the liner.
- Store muffins in an airtight container or ziplock bag in the refrigerator for 3-5 days. You can also freeze muffins in a large freezer bag for up to 3 months.
Notes
- *I use monk fruit sweetener to keep the muffins refined sugar-free. You can replace the granulated sweetener with ½ cup of pure maple syrup, although the muffins won’t taste as sweet.
- *I use monk fruit sweetener to keep the muffins refined sugar-free. You can replace the granulated sweetener with ½ cup of pure maple syrup, although the muffins won’t taste as sweet.
- The nutrition facts are based on using a zero calorie sweetener, like monk fruit sweetener. You can recalculate the macros if you use a caloric sweetener such as cane sugar or brown sugar, using MyFitnessPal.com or any similar macro calculator.
Nutrition Information
Show Details
Serving
1Muffin (of 12)
Calories
195kcal
(10%)
Carbohydrates
18g
(6%)
Protein
14g
(28%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
32mg
(11%)
Sodium
215mg
(9%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1Muffin (of 12) | |
| Calories | 195kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 32mg | 11% |
| Sodium | 215mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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