Blueberry Protein Muffins
User Reviews
4.5
126 reviews
Excellent
Blueberry Protein Muffins
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These blueberry protein muffins are perfectly fluffy and packed with 7 grams of protein each! They're such a great snack or breakfast option to meal prep for the week.
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Ingredients
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 ¼ cups + 1 Tablespoon oat flour
- ¼ cup almond flour
- ¼ cup plant-based vanilla protein powder I used Sun Warrior
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 3 Tablespoons egg whites or 1 egg
- ⅓ cup plain full fat Greek yogurt
- ¼ cup coconut sugar
- 1 teaspoon vanilla
- ¾ cup fresh blueberries plus more for topping
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Instructions
- Preheat the oven to 375° F and spray 9 cups of your muffin tin with non-stick cooking spray, or use paper liners that are sprayed with cooking spray.
- Add almond milk and apple cider vinegar to a medium mixing bowl and whisk to combine. Set aside.
- Add 1 ¼ cup oat flour, almond flour, protein powder, baking powder, baking soda, cinnamon and salt to a large mixing bowl and stir to combine.
- Add the egg, greek yogurt, coconut sugar and vanilla to the bowl with the almond milk. Whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- In a separate small bowl toss the blueberries in 1 Tablespoon of oat flour then add the blueberries to the batter and gently mix to evenly distribute.
- Fill 9 muffin tins evenly with batter and top with additional blueberries, if desired.
- Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Let muffins cool for about 5 minutes before removing to cool completely on a cooling rack.
Notes
- Dairy-free – Swap the Greek yogurt with a plant-based yogurt.
- Vegan – Use a vegan yogurt and I haven't tested it, but I bet you could swap the egg for one flaxseed egg. Let me know if you try it!
- Low-sugar – Swap the coconut sugar for a monk fruit sugar.
- Nut-free – For those with nut allergies, you can use a different dairy-free milk option and try swapping the almond flour for more oat flour. I haven't tried it, so I'm not 100% sure if the texture will be different, but let me know if you try it.
Nutrition Information
Show Details
Serving
1muffin
Calories
138kcal
(7%)
Carbohydrates
21g
(7%)
Protein
7g
(14%)
Fat
3g
(5%)
Cholesterol
1mg
(0%)
Sodium
471mg
(20%)
Potassium
113mg
(3%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 138kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 471mg | 20% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
126 reviews
Excellent
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