Hearty Blueberry Protein Muffins
Delicious and nutritious muffins packed with protein and fiber, perfect for breakfast or a quick snack.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- ½ cup protein powder
- ½ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¼ cup honey or maple syrup Use maple syrup for a vegan option.
- 1 cup almond milk Can substitute with any plant-based milk.
- 1 large egg Replace with a flax egg for vegan option.
Fruits
- 1 cup fresh or frozen blueberries Gently fold in to avoid discoloration.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, protein powder, oats, baking powder, baking soda, and salt.
- In another bowl, whisk together the honey, almond milk, and egg until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for about a week. For longer storage, freeze them for up to 3 months.