Blueberry Protein Muffins: Healthy & Delicious Breakfast Treat
These fluffy blueberry protein muffins are packed with protein and fiber, making them a perfect healthy breakfast or snack. Easy to make and delicious to eat!
Equipment
- Mixing bowls
- Muffin Tin
- Whisk
- Spatula
- Toothpick
Ingredients
Dry Ingredients
- 1.5 cups Whole Wheat Flour
- 0.5 cups Protein Powder (vanilla or unflavored)
- 0.5 cups Rolled Oats
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon
Wet Ingredients
- 0.5 cups Unsweetened Applesauce
- 0.5 cups Milk (any kind)
- 1 Large Egg
- 0.25 cups Honey or Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 cup Fresh or Frozen Blueberries
Instructions
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, protein powder, oats, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the applesauce, milk, egg, honey (or maple syrup), and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Fill each muffin cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a sweeter muffin, increase the honey or maple syrup to ½ cup. You can also add nuts or seeds for extra texture and nutrients. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.