Hearty Blueberry Protein Muffins
Quick and nutritious muffins made with rolled oats, Greek yogurt, and blueberries, perfect for breakfast or snacks.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Healthy
Ingredients
Scale
- 1 cup rolled oats
- 2 ripe bananas
- 1 cup Greek yogurt
- 1/2 cup protein powder (vanilla flavor)
- 1 cup blueberries (fresh or frozen)
- 1/4 cup honey or maple syrup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it.
- Mash the ripe bananas in a mixing bowl until they reach a smooth consistency.
- Add rolled oats, Greek yogurt, honey (or maple syrup), protein powder, baking powder, baking soda, salt, and vanilla extract to the bowl. Mix everything until well combined.
- Gently fold in the blueberries, making sure they’re evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes before transferring them to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to three days, in the fridge for about a week, or in the freezer for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg