Muffins don’t need to be a forbidden food when you are making these Blueberry Protein Muffins.
Muffins always seem to get a bad reputation for being “empty calories”. However, they don’t have to be if you make them the right way. Take these blueberry protein muffins for instance. They are free of processed sugars, full of fiber and protein and darn tasty.
I use these as my mid-morning snack, and they are the perfect way to tie me over until lunch. Additionally, because they are nut-free I add them to my son’s lunch for school to up his protein and fiber intake in the day. Which I will admit is no easy feat.
This recipe is super simple, quick and delicious making it the perfect muffin recipe with loads of health benefits!
**Disclaimer: Some of the links in this post are affiliate links. This means that as an Amazon Associate, I earn a small commission at no extra cost to you if you click through and make a purchase
Ingredients
- 1 cup flour
- 1 cup oats
- 1 scoop vanilla protein powder
- 1 ¼ tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 tsp vanilla
- ½ cup applesauce
- 1/3 cup melted coconut oil
- ½ cup + 4TBSP honey
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350° and prepare a 12-cup muffin pan with liners.
- In a bowl mix all the dry ingredients together and set aside.
- In a separate bowl mix remaining ingredients except blueberries.
- Combine wet ingredients with dry and stir until combined.
- Gently fold in the blueberries into the mixture.
- Evenly distribute the mixture amongst the 12 muffin liners.
- Bake for 22-25 minutes depending on oven or until a toothpick inserted in middle of muffin comes out clean.
- Store in airtight container on counter for up to 5 days or in freezer for up to 3 months.
Looking for more healthy muffin recipes? Try this Pumpkin Chocolate Chip Muffin recipe. Perfect for the fall season!
If you tried and enjoyed this recipe please pin and save on Pinterest and follow me, Running on Forks.
Cheers to a healthier you!
Tricia
xo