Blueberry Protein Muffins (Printable Version)
Wholesome protein-packed muffins bursting with blueberries, made with oat flour and sweetened naturally with maple syrup.
# Ingredients:
→ Dry Ingredients
01 -
1 cup oat flour
02 -
1/2 cup vanilla-flavored plant-based protein powder
03 -
1 teaspoon baking powder
04 -
Pinch of salt
→ Wet Ingredients
05 -
3/4 cup unsweetened almond milk
06 -
1/4 cup maple syrup
07 -
2 tablespoons melted coconut oil
08 -
1 teaspoon pure vanilla extract
→ Mix-ins
09 -
3/4 cup fresh or frozen blueberries
# Steps:
01 -
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
02 -
In a large bowl, whisk together the oat flour, protein powder, baking powder, and salt until well combined.
03 -
In a separate bowl, mix the almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
04 -
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
05 -
Gently fold in the blueberries, being careful not to crush them or overmix the batter.
06 -
Spoon the batter evenly into 8 prepared muffin cups, filling each about 3/4 full.
07 -
Bake for 18-22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
08 -
Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
These muffins can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
02 -
For the best texture, use a protein powder that bakes well - some plant-based varieties work better than others.