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Hearty Blueberry Protein Muffins

These delicious and nutritious muffins combine ripe bananas and tart blueberries for a perfect snack or breakfast option, ideal for meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats
  • 1 cup protein powder any flavor you prefer
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup almond milk or any milk of choice
  • 2 pieces ripe bananas mashed (the riper, the better!)
  • 1/4 cup honey or maple syrup for sweetness
  • 1 tsp vanilla extract
Fruit Add-In
  • 1 cup blueberries fresh or frozen

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin with paper liners.
  2. In a large bowl, mix together the rolled oats, protein powder, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the almond milk, mashed bananas, honey or maple syrup, and vanilla extract. Stir until smooth.
  4. Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  5. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Baking
  1. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let cool for a few minutes before transferring to a wire rack.

Notes

These muffins can be enjoyed with almond butter or a drizzle of yogurt. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They freeze well for up to three months.