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To truly appreciate the goodness of these muffins, it's essential to understand the health benefits of their key ingredients.

Healthy Blueberry Protein Muffins

Looking for a nutritious breakfast option? Try these Energizing Blueberry Burst Protein Muffins! Packed with rolled oats, whole wheat flour, protein powder, and sweetened with natural ingredients like honey or maple syrup, they provide a tasty boost for your morning routine or post-workout snack. With blueberries full of antioxidants and applesauce for moisture, these muffins are easy to make and perfect for an active lifestyle. Get ready to enjoy a deliciously healthy treat!
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1/2 cup vanilla protein powder (plant-based or whey)

1/3 cup honey or maple syrup

1/2 cup unsweetened applesauce

1/2 cup almond milk (or any milk of choice)

2 large eggs

1 cup fresh blueberries (or frozen, if unavailable)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp vanilla extract

1/2 tsp cinnamon (optional)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or lightly grease with cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, whole wheat flour, vanilla protein powder, baking powder, baking soda, salt, and cinnamon (if using). Whisk together until fully combined.

      Combine Wet Ingredients: In another bowl, mix together the honey (or maple syrup), unsweetened applesauce, almond milk, eggs, and vanilla extract until well blended.

        Combine Mixtures: Gradually add the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to over-mix; some lumps are okay!

          Fold in Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

            Fill Muffin Tin: Using a spoon or ice cream scoop, fill each muffin cup about 3/4 full with the batter.

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

                Cool & Serve: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Enjoy! These muffins can be stored in an airtight container for up to a week and are perfect for a healthy on-the-go breakfast or snack!

                    Prep Time, Total Time, Servings: 15 mins | 30 mins | 12 muffins