Description
Delicious and nutritious blueberry oat muffins perfect for breakfast or a snack!
Ingredients
Scale
- 1 cup rolled oats
- 1 cup Greek yogurt
- 1/2 cup protein powder
- 1/4 cup honey or maple syrup
- 1/2 cup almond milk
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh or frozen blueberries
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the rolled oats, protein powder, baking powder, baking soda, and a pinch of salt. Stir to mix.
- In another bowl, whisk together the Greek yogurt, honey (or maple syrup), almond milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a sweeter muffin, increase the amount of honey or maple syrup.
- These muffins can be stored in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg