These cinnamon-spiced blueberry protein muffins with orange zest will be your new favorite breakfast. Naturally sweetened to prevent sugar-highs in the morning, they’re a perfect on-the-go bite with subtle hints of fruitiness.
Easy Blueberry Protein Muffins
If you love dessert-like breakfasts, these freshly baked blueberry muffins are for you. They’ll fill your kitchen with a zesty, cinnamon-packed aroma. Sweetened with bananas, honey, and applesauce, they’ll also pack your mornings with fruity energy. A bit of creamy yogurt and vanilla protein powder help keep you full too. Ready in 28 minutes, these fluffy muffins are a quick and easy morning bite.
Why You’ll Love These High Protein Blueberry Muffins
These easy blueberry protein muffins are a great excuse to have dessert for breakfast.
- No processed sugars. There’s no need for granulated or processed sugars in this recipe.
- Fruity. Plump blueberries, applesauce, and bananas add natural sweetness and a bit of tartness.
- Great for on-the-go. Pop the muffins into Ziploc bag on your way out for an easy on-the-go breakfast.
- Better than the bakery. Make a chocolate batter, add matcha, or crunchy shredded coconut for more flavor.
Recipe Ingredients
Applesauce, mashed bananas, and honey are used as natural sweeteners for the batter. Scroll to the recipe card at the bottom of the post for exact amounts.
- Oatmeal flour – Make your own by processing quick oats until super fine.
- Almond flour – Don’t swap it for coconut flour or any other plant-based flour because the muffins’ texture will change.
- Egg whites – Carton egg whites can be used here.
- Greek yogurt – Plain unsweetened yogurt works too.
- Applesauce – Make sure it’s unsweetened.
- Honey – Maple syrup and agave nectar are great swaps.
- Vanilla extract – You can use almond extract instead.
- Bananas – Ripe bananas are best for this.
- Vanilla protein powder – It can be whey or plant-based.
- Cinnamon – Feel free to use ground nutmeg.
- Baking powder – Make sure it hasn’t expired before adding it in.
- Baking soda – Sieve it if it’s clumped together.
- Zest – Orange or lemon zest both work.
- Blueberries – Use fresh or frozen (thawed).
How To Make Blueberry Protein Muffins
They’re as easy as making a box-mix. Just mix and bake! Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Prep the oven. Preheat the oven to 350F. Fill the muffin tray with liners and grease lightly with cooking spray. Don’t add too much because the muffins will turn out oily.
- Mix the wet ingredients. Combine the egg whites, yogurt, applesauce, honey, vanilla extract, and mashed banana in a large bowl until smooth.
- Combine the dry ingredients. Whisk the oatmeal flour, almond flour, protein powder, cinnamon, baking powder, baking soda, and zest in a separate bowl.
- Make the batter. Gently fold the dry ingredients into the wet mixture until just combined.
- Fill the tray. Add batter to each liner until 3/4s full. Top each one with 8 blueberries, without pushing them into the batter. They’ll begin to sink once in the oven.
- Bake them. Pop the tray into the oven for 20 minutes. Remove the muffins from the oven once a toothpick inserted in the center comes out clean. Let them cool for 10-15 minutes. Serve and enjoy!
Tips & Variations
These blueberry protein muffins with sweet bananas can easily beat your favorite bakery ones by adding pecans or earthy matcha.
- Use add-ins. Fold in 1/2 cup chopped pecans, walnuts, or shredded coconut into the batter for extra flavor and texture.
- Make them chocolatey. Swap the vanilla protein for a chocolate one and stir 1/2 cup mini chocolate chips into the batter for chocolatey, dessert-like muffins.
- Leave it alone. Once the muffins are in the oven, don’t open the oven door until they’re ready. Opening and closing the door changes the internal temperature and will affect the muffins’ texture, so they could turn out rubbery.
- Add matcha. Stir 1-2 tablespoons matcha powder into the dry ingredients for a blueberry-matcha muffin variation.
- Skip the liners. Grease the muffin tray with non-stick spray to reduce waste but also prevent the muffins from sticking. If you don’t want to take any chances, make parchment paper cutouts and place the circles along the bottom of each cavity in the tray.
Serving Suggestions
These fluffy blueberry protein muffins are an easy breakfast option. Enjoy them with your favorite coffee like my Iced Coffee or Pumpkin Cream Cold Brew. You can also pair them with Avocado Toast with Egg or Omelet Crepe Style for a heartier meal.
Proper Storage
Microwave them for 10-20 seconds for a freshly-baked feel again.
- Fridge: Place them in an airtight container for up to 5 days. Set them on the counter for 5-10 minutes before digging in.
- Freezer: Transfer them to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or set the muffins on the counter for 20-30 minutes.
More Muffin Recipes To Try
- Pumpkin Spice Protein Muffins
- Apple Pie Protein Muffins
- Lemon Raspberry Muffins
- Banana Protein Muffins
Blueberry Protein Muffins
Equipment
- Muffin Tin
Ingredients
- 1 cup oatmeal flour quick oats ground in food processor
- 1/4 cup almond flour
- 3 egg whites
- 1/2 cup Greek Yogurt
- 1 cup unsweetened applesauce
- 2 tablespoon honey
- 1 teaspoon vanilla extract
- 1 medium banana peeled and mashed
- 3 scoops Vanilla Whey Protein Powder
- 1 teaspoon cinnamon
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon orange zest or lemon zest
- 1 cup fresh organic blueberries or frozen blueberries
Instructions
- Preheat oven to 350°.
- Place liners in one muffin pan and lightly spray with organic baking spray.
- In a large bowl combine egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana.
- In a second bowl combine oatmeal flour, almond meal, vanilla whey protein powder, cinnamon, baking powder, baking soda, and orange zest.
- Combine flour mix and egg mix together until smooth.
- Fill each tin 3/4 of the way full, spreading evenly.
- Place about 8 blueberries on top spreading evenly over top of each filled muffin batter. Do NOT push blueberries down into batter.
- Bake for 20 minutes.
Hi Amy, I tried but they didn’t pop out as I was expecting, they are tasty, but the dough is heavy… don’t know what was wrong :/ maybe more baking powder??
Sorry to hear that Richie, not sure what went wrong. I have made this recipe several times without any problems. Maybe a miss measurement?
Hi Amy – About your Blueberry Protein Muffins!
I alternated a cup of ripe avocado instead of applesauce and doubled up the fruit by adding one cup of thawed or fresh cranberrires (I stir them right in). Increases calories a little but the good fat from the avocado adds great texture and more protein and nutrition. I also let the mixture stand for 15-20 minutes after blending and they puff up nicely. And then I sprinkle the tops with chopped walnuts. Hope you try them with avocado, no one would know unless you told, my son’s friend assumed the occasional green speck was pistachios because of the walnuts.
These are now a weekly staple for my adult children who love to workout and eat well.
Look forward to more recipes.
P.S. Do you have a syrup recipe for high protein pancakes?
There are very good muffins. you’d never know they are GF. Not heavy like some I’ve attempted to make. Thank you ! I’ll be adding this recipe to the ‘keeper’ folder!
That is awesome Marlo. Thank you so much for stopping back and letting me know.
High protein breakfast cleverly disguised as a blueberry muffin. Love it!
These sound so yummy! They’d go so well with a cup of coffee, too!
I’ll for sure have to make these this coming summer!
Hi Amy
is there anything i can use instead of applesauce? ive never seen this in SA stores but must admit, have also never looked.
Do you have other high protein yummy muffin recipes?
Thanks
Lubna
Lubna,
The applesauce was used in place of having oil in the recipe. You could try substituting 1/2 cup melted coconut oil and 1 egg. I can not tell you that the muffins will taste the same or the consistency will work since I have not tested this substitution. Let me know if it works.
Amy
i made these today but had to convert everything to grams… It didn’t go too well 🙁 it was really watery.
I’ve not tried them yet so I can’t comment but they feel a little too soft and sinking. They smell really nice though so fingers crossed they taste good 🙂
Sarah,
Not sure if your measurements were correct, but I hope they tasted okay. Best, Amy
Cam I sub the protein powder with instant dry milk powder?
Hi- how would I make these muffins without the Banana? Do you have to have it? I would also like to increase the protein per muffin. How many more scoops do you recommend? Thank you!!
Hi Becky, I wrote this recipe using the banana to act as a binder in place of eggs, so yes you need to include the banana or try it with 2 eggs. Though using eggs with change the consistency considerably. If you increase the amount of protein you will end up with muffins that have a sponge like consistency. I would stick with the original recipe if possible.
Best, Amy
So while I admit I’m not the pickiest person nor a muffin expert, but I made the recipe as is without the bananas purely by accident. I didn’t notice until i saw the extra bananas I my cupboard.
Making these again today with the bananas and white whole wheat flour instead of almond flour and I’m looking forward to even better muffins!
Hi Sara, don’t you just love it when you leave an ingredient out after all that work! I am glad they still turned out for you, and hopefully you love them even more with the banana! xo