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Healthy Blueberry Oat Protein Muffins

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Wholesome, satisfying muffins made with oats, blueberries, and protein powder, perfect for a quick snack or breakfast on the go.

Ingredients

Scale
  • 1 1/2 cups (135g) rolled oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (45g) vanilla whey protein powder
  • 1/2 cup (120g) plain full-fat Greek yogurt (can substitute with coconut yogurt for dairy-free)
  • 2 large eggs, room temperature
  • 1/4 cup (85g) honey (maple syrup works too)
  • 1/4 cup (60ml) unsweetened almond milk
  • 1 cup (150g) frozen or fresh blueberries
  • 1 teaspoon ground cinnamon
  • 1 tablespoon chia seeds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.
  2. Place 1 1/2 cups (135g) of rolled oats into a blender or food processor. Pulse until it reaches a fine flour-like consistency, about 30 seconds. Avoid over-blending.
  3. In a large bowl, combine the oat flour, baking powder, salt, protein powder, and cinnamon. Stir well to evenly distribute.
  4. In a separate bowl, beat the eggs lightly. Add Greek yogurt, honey, and almond milk. Mix until smooth and glossy, about 1-2 minutes.
  5. Pour the wet ingredients into the dry mixture. Stir gently with a spatula until just combined; a few lumps are fine. Do not overmix.
  6. Gently fold in the blueberries. If using frozen, add them directly from the freezer to prevent the batter from turning watery.
  7. If desired, stir in 1 tablespoon of chia seeds for extra nutrition.
  8. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  9. Bake for 20-25 minutes. Start checking at 20 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not skip the oat flour step for proper texture. Use room temperature wet ingredients to avoid clumping. Fold blueberries gently to prevent batter from turning blue and watery. Check baking powder freshness if muffins don’t rise. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months. Reheat before serving.

Nutrition

Keywords: blueberry muffins, oat muffins, protein muffins, healthy snack, gluten-free muffins, quick breakfast, wholesome snack

Find it online: https://siennaspoon.com/healthy-blueberry-oat-protein-muffins-easy-recipe-for-a-wholesome-snack/