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Two blueberry muffins stacked together in front of a muffin tin
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Protein Blueberry Muffins

These Blueberry Protein Muffins are a great low calorie, gluten free, protein packed breakfast to help kick start your metabolism.
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffin, Protein, Recipe
Servings: 12

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.
  • Store in the refrigerator.