Blueberry Protein Muffins
Fluffy and sweet like pancakes, gluten-free, and made with better-for-you ingredients like O Organics® and Open Nature, these blueberry protein muffins are perfect for on-the-go breakfast that pack a healthy punch!
The protein comes from Greek yogurt, eggs, almond butter, almond flour and plant-based protein powder to make these muffins a power protein source!
If you want these to be dairy-free, try the new Silk Greek Yogurt made with coconut milk. Each cup has 10 grams of protein.
Ingredients
- 3 O Organics® Eggs
- 1/2 cup O Organics® Vanilla Greek Yogurt
- 1/3 cup Open Nature® Almond Butter
- 1/2 cup O Organics® Pure Maple Syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup quick oats
- 1 1/2 cup O Organics® Superfine Almond Flour
- 1 scoop Open Nature® Plant-Based Vanilla Protein Powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup frozen or fresh blueberries, plus more
How to Make Protein Blueberry Muffins
Preheat oven to 415°. In a bowl, whisk together eggs, Greek yogurt, almond butter, maple syrup, cinnamon, and salt.
Sprinkle dry ingredients on top of wet mixture: oats, almond flour, protein powder, baking soda, and baking powder. Mix well, then fold in 1/2 cup blueberries.
Evenly distribute batter among a prepared 12-count muffin tin. Add 2-3 more blueberries to the top of each muffin. Bake at 415° for 5 minutes, then lower the heat to 350° and bake muffins for another 12-14 minutes, or until a toothpick comes out clean.
Remove and let cool. Enjoy!
Additional Recipes Using Blueberries
Blueberry Zucchini Bread Pancakes
Blueberry and Salmon Quinoa Bowl
Blueberry Coffee Cake With Crumb Topping
Blueberry Mojito Mocktail Recipe
Ingredients
- 3 O Organics® Eggs
- 1/2 cup O Organics® Vanilla Greek Yogurt
- 1/3 cup Open Nature® Almond Butter
- 1/2 cup O Organics® Pure Maple Syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup quick oats
- 1 1/2 cup O Organics® Superfine Almond Flour
- 1 scoop Open Nature® Plant-Based Vanilla Protein Powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup frozen or fresh blueberries plus more
Instructions
- Preheat oven to 415°. In a bowl, whisk together eggs, Greek yogurt, almond butter, maple syrup, cinnamon, and salt.
- Sprinkle dry ingredients on top of wet mixture: oats, almond flour, protein powder, baking soda, and baking powder. Mix well, then fold in 1/2 cup blueberries.
- Evenly distribute batter among a prepared 12-count muffin tin. Add 2-3 more blueberries to the top of each muffin. Bake at 415° for 5 minutes, then lower the heat to 350° and bake muffins for another 12-14 minutes, or until a toothpick comes out clean.
- Remove and let cool. Enjoy!
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