Hearty Blueberry Protein Muffins
These Hearty Blueberry Protein Muffins are packed with whole grains and protein, making them a perfect breakfast or snack option.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour Can substitute part with all-purpose flour.
- 1 cup protein powder Use whey or plant-based protein.
- 1/2 cup rolled oats Quick oats can be used.
- 1 teaspoon baking powder Ensure it's fresh for best rise.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsweetened applesauce Mashed banana can be an alternative.
- 1/2 cup milk (or almond milk) Any milk works.
- 1/4 cup honey or maple syrup Use maple for vegan option.
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries If frozen, fold in directly from freezer.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a large mixing bowl, combine the whole wheat flour, protein powder, rolled oats, baking powder, baking soda, and salt. Whisk to distribute the leavening evenly.
- In another bowl, mix together the applesauce, milk, honey (or maple syrup), and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool before serving.
Notes
These muffins can be stored in the fridge for up to 5 days or frozen for up to 3 months. Warm before serving for best texture.