Hearty Blueberry Protein Muffins
These muffins are packed with protein and nutritious ingredients, making them a great breakfast or snack option.
Ingredients
Dry Ingredients
- 1 cup oats
- 1 cup protein powder Any type of protein powder can be used.
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup Choose based on preference.
- 2 large eggs Can be replaced with flax eggs for a vegan option.
- 1/2 cup milk Plant-based milk can be used.
- 1 tsp vanilla extract
Fruits
- 1 cup blueberries Fresh or frozen blueberries can be used.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
- In a large bowl, combine the oats, protein powder, baking powder, and salt.
- In another bowl, mix together the Greek yogurt, honey (or maple syrup), eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the blueberries gently.
Baking
- Divide the batter evenly among the muffin cups.
- Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Notes
These muffins can be served warm with butter or Greek yogurt. Store in an airtight container for up to 2 days at room temperature, up to 1 week in the fridge, or freeze for up to 3 months.