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Blueberry Protein Muffins

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These muffins are the perfect healthy snack – they are super filling and so delicious! They’re packed with protein and gluten free! It’s a perfect treat to keep your tummy satisfied while eating good. Make a large batch and freeze to have them on hand for a super snack!

Ingredients

Scale
  • 3/4 cup (170g) Plain Greek Yogurt
  • 2 large eggs
  • 1/3 cup (80g) almond butter
  • 1/3 cup (113g) honey or agave
  • 2 teaspoons (11g) vanilla extract
  • 2 cups (178g) old fashioned, rolled oats*
  • 2/3 cup (64g) almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (150g) fresh or frozen blueberries (frozen, not thawed)
  • 1/2 cup (35g) sliced almonds for topping

Instructions

  1. Preheat the oven to 425°F. Line cupcake pan with liners or spray with nonstick spray.
  2. In a medium bowl, whisk together the yogurt, eggs almond butter, honey and vanilla until smooth. Set aside.
  3. In a large bowl, combine the oats, almond flour, baking powder, baking soda, salt and cinnamon. Pour the wet ingredients into the dry ingredients and whisk until all combined. Gently fold in the blueberries, being careful not to over mix or blueberries will get smashed.
  4. Spoon the batter into the prepared muffin pan. Fill to the top. Sprinkle the almonds on top, gently pressing them into the batter. 
  5. Bake for 5 minutes at 425°F. Without removing the muffins, reduce the temperature to 350°F. Bake an additional 16-18 minutes or until toothpick inserted into the center comes out clean. 
  6. Allow muffins to cool in the pan for 10 minutes before removing and cooling completely on a wire rack. 

Notes

  1. *Use certified gluten free oats if you want to make this recipe gluten free. Oats are naturally gluten free, but unless they say they are “certified gluten free”, they may not be processed in a gluten free facility.
  2. Keep the muffins in the refrigerator for up to 3 days. Freeze muffins for a convenient supply of this healthy snack! Just pull them out of the freezer the night before you’d like to enjoy them and let them thaw out overnight.
  3. Switch out the blueberries for your favorite fruit. I’ve used apples and peaches with this recipe and each tastes amazing!

Find it online: https://thatbreadlady.com/blueberry-protein-muffins/