Blueberry Protein Muffins
These blueberry protein muffins are the perfect healthy snack – they are super filling and so delicious! They’re packed with protein and gluten free! It’s a perfect treat to keep your tummy satisfied while eating good. Make a large batch and freeze to have them on hand for a super snack!
I’ve adapted this recipe from Sally’s Baking Addiction. (I adjusted a few measurements.) I stumbled upon this recipe while trying to find a muffin that was healthy and that tasted good too. So many muffins are delicious, but can be super rich, almost like eating a piece of cake. Don’t get me wrong, I love a good dessert…but it’s all about balance, right?
This recipe has all good things in it and I promise, it’s so filling. My kids LOVE them! With four hungry boys, most of them ravenous teenagers, this snack keeps their tummies full while giving them the energy they need to get through all of their activities!
Muffins that are healthy…
- They’re high in protein…the greek yogurt, almond butter and almond flour all give these muffins a higher protein content! This makes them an energy packed snack!
- Using honey instead of refined sugar!
- They’re super filling – a healthy snack that is filling!
- Use gluten free oats to make these muffins 100% gluten free. Oats are gluten free, but may be processed in a facility that handles wheat products. You can get Certified gluten free oats that are processed in a wheat free facility.
These muffins taste so good when refrigerated. Keep them in the fridge for up to 3 days, or freeze them and take them out a few hours before enjoying. Pack frozen muffins in your kids’ lunches and they’ll be perfect by lunch time!
More breakfast recipes to try
If you like this recipe, be sure to leave a comment! I love to hear how your family is enjoying my recipes! If you love my Blueberry Protein Muffins, you’ll love these too:
- Cinnamon Swirl Bread
- The Best Homemade English Muffin Recipe
- Banana Nut Sourdough Muffins
- Whole Wheat Bread
- Healthy Zucchini Muffins with Chocolate Chips
- Apple Streusel Muffins
- Easy Belgian Waffles
Blueberry Protein Muffins
Ingredients
- ¾ cup plain Greek yogurt
- 2 large eggs
- ⅓ cup almond butter
- ⅓ cup honey or agave
- 2 teaspoons vanilla extract
- 2 cups old fashioned rolled oats*
- ⅔ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup fresh or frozen blueberries (frozen, not thawed)
- ½ cup sliced almonds for topping
Instructions
- Preheat the oven to 425°F. Line cupcake pan with liners or spray with nonstick spray.
- In a medium bowl, whisk together the yogurt, eggs almond butter, honey and vanilla until smooth. Set aside.
- In a large bowl, combine the oats, almond flour, baking powder, baking soda, salt and cinnamon. Pour the wet ingredients into the dry ingredients and whisk until all combined. Gently fold in the blueberries, being careful not to over mix or blueberries will get smashed.
- Spoon the batter into the prepared muffin pan. Fill to the top. Sprinkle the almonds on top, gently pressing them into the batter.
- Bake for 5 minutes at 425°F. Without removing the muffins, reduce the temperature to 350°F. Bake an additional 16-18 minutes or until toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 10 minutes before removing and cooling completely on a wire rack.
Notes
- *Use certified gluten free oats if you want to make this recipe gluten free. Oats are naturally gluten free, but unless they say they are “certified gluten free”, they may not be processed in a gluten free facility.
- Keep the muffins in the refrigerator for up to 3 days. Freeze muffins for a convenient supply of this healthy snack! Just pull them out of the freezer the night before you’d like to enjoy them and let them thaw out overnight.
- Switch out the blueberries for your favorite fruit. I’ve used apples and peaches with this recipe and each tastes amazing!
Nutrition
Hi Heather! I’m baking these now. They look amazing. Do you happen to have the nutrition info on these?
Awesome! Approximately 165 calories per muffin, 20g carbs, 9g sugar, 7g protein. That’s an estimate. They’re so good and filling!
Any substitute for eggs?
Eggs are pretty important here for binding this muffin together. I haven’t tried leaving them out, but you might be able to try a few substitutions like more greek yogurt, apple sauce or mashed banana. Keep in mind these will change the flavor of the muffins. I’d try adding 1/2 cup of any of these. Give it a try and let me know how it works!
Any substitute for the oats?
Nope. The oats are an intrical part of this recipe.