Protein Blueberry Muffins
Soft, moist muffins made with banana, protein powder, and bursting blueberries. Naturally sweet, healthy, and ready in 30 minutes.
Ingredients
- 2 medium ripe bananas mashed
- 2 large eggs
- ½ cup plain Greek yogurt
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- ½ cup protein powder vanilla or unflavored
- ¾ cup oat flour or almond flour for grain-free
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¾ cup fresh or frozen blueberries
- Optional: pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mash the bananas well. Whisk in the eggs, Greek yogurt, maple syrup, and vanilla extract.
- Add protein powder, oat flour, baking soda, cinnamon, and salt. Stir until just combined.
- Gently fold in the blueberries. Don’t overmix.
- Divide batter evenly into 10 muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool fully.
Notes
- You can substitute Greek yogurt with plant-based yogurt to make it dairy-free.
- Use gluten-free oat flour or almond flour to make the muffins gluten-free.
- If using frozen blueberries, do not thaw them — add directly to the batter to avoid discoloration.
- For extra flavor, add ½ tsp lemon zest to brighten the muffins.
- Adjust sweetness: Add a few drops of stevia or monk fruit for a sweeter bite without extra calories.