Description
- Soft, moist high protein blueberry muffins made with oat flour, Greek yogurt, and protein powder. Perfect for meal prep and healthy breakfasts.
Ingredients
Scale
- 1 cup oat flour
- 1/2 cup almond flour
- 1/2 cup vanilla protein powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt
- 1/3 cup applesauce
- 2 eggs
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries
Instructions
- Preheat oven to 350°F and line a muffin tin with 10 liners.
- Whisk applesauce, Greek yogurt, eggs, sugar, and vanilla until smooth.
- Add oat flour, almond flour, protein powder, baking powder, and salt.
- Stir gently until combined. Fold in blueberries carefully.
- Divide batter evenly into liners. Bake 23 to 28 minutes until a toothpick comes out clean.
- Cool 15 minutes in pan, then transfer to rack.
Notes
- Do not overmix batter.
- Use frozen blueberries without thawing.
- Add 1 tablespoon milk if batter feels too thick.
- Store refrigerated up to 5 days or freeze 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 136
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg