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Protein Blueberry Muffins

Protein Blueberry Muffins

Soft, moist muffins made with banana, protein powder, and bursting blueberries. Naturally sweet, healthy, and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 muffins
Course: American
Cuisine: Breakfast, Dessert
Calories: 155
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, mash the bananas well. Whisk in the eggs, Greek yogurt, maple syrup, and vanilla extract.
  3. Add protein powder, oat flour, baking soda, cinnamon, and salt. Stir until just combined.
  4. Gently fold in the blueberries. Don’t overmix.
  5. Divide batter evenly into 10 muffin cups, filling each about ¾ full.
  6. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted comes out clean.
  7. 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.