Blueberry vanilla protein muffins
Indulge in these delicious and healthy Blueberry Vanilla Protein Muffins! Made with oats, egg whites, whey protein, and bursting with juicy blueberries, they are the perfect, nutritious treat to start your day or provide a post-workout boost. Whip up a batch of these easy, protein-packed muffins for a satisfying snack or a sweet breakfast option!
- 13 Mar 2025
- Cook time 25 min
- Prep time 10 min
- 1 Servings
- 10 Ingredients
Looking for a delicious and nutritious snack that's perfect for breakfast or any time of the day? These Blueberry Vanilla Protein Muffins are packed with protein, fiber, and the sweet taste of blueberries. They're easy to make and perfect for anyone on a health-conscious diet.
Ingredients:
Instructions:
In a large mixing bowl, combine the oats (both 3/4 cup and 1/4 cup), whole-grain wheat flour, whey protein powder, baking soda, and sugar. Stir well to ensure the ingredients are evenly distributed.
In another bowl, whisk together the egg whites, vanilla extract, and olive oil until well combined.
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until everything is just combined. Be careful not to over-mix; the batter should be slightly lumpy but without large dry pockets.
Gently fold in the frozen blueberries. Ensure they are well distributed throughout the batter without over-mixing.
Using a spoon or a scoop, divide the batter evenly among the prepared muffin cups. Fill each cup about 3/4 full for optimal muffin size and shape.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the muffin tin from the oven and let it cool on a wire rack for about 5 minutes. Then, carefully transfer the muffins from the tin to the rack to cool completely.
Enjoy your homemade blueberry vanilla protein muffins as a nutritious breakfast or a healthy snack option!
Tips:
- Ensure your oven is properly preheated to 350°F (175°C) for even baking.
- Blend the oats (3/4 cup) into a fine flour for a smoother muffin texture.
- You can substitute the whey protein powder with a plant-based protein powder if preferred.
- Gently fold the frozen blueberries into the batter to prevent them from sinking to the bottom.
- You can add a sprinkle of chia seeds or flaxseeds for an extra boost of nutrients.
- Line your muffin tin with paper liners or use a silicone muffin tray for easy removal.
- If you prefer a sweeter muffin, increase the amount of sugar or use a natural sweetener like stevia.
Enjoy these healthy and tasty Blueberry Vanilla Protein Muffins as a quick breakfast option, a post-workout snack, or a wholesome treat any time of the day. Store any leftovers in an airtight container to keep them fresh for several days.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 580kcal | 29% |
| Protein | |
| Protein 44g | 29% |
| Carbohydrates | |
| Carbohydrates 90g | 25% |
| Fiber 14g | 37% |
| Sugar 18g | 18% |
| Fat | |
| Fat 20g | 24% |
| Saturated 3.05g | 10% |
| Cholesterol 2.40mg | - |
| Vitamins | |
| Vitamin A 3.10ug | 0% |
| Choline 80mg | 14% |
| Vitamin B1 0.57mg | 48% |
| Vitamin B2 1.21mg | 93% |
| Vitamin B3 2.53mg | 16% |
| Vitamin B6 0.30mg | 17% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.53ug | 22% |
| Vitamin C 3.88mg | 4% |
| Vitamin E 1.15mg | 8% |
| Vitamin K 27ug | 23% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.46mg | 51% |
| Iron, Fe 4.44mg | 40% |
| Magnesium, Mg 180mg | 43% |
| Phosphorus, P 610mg | 49% |
| Potassium, K 790mg | 23% |
| Selenium, Se 60ug | 114% |
| Sodium, Na 650mg | 43% |
| Zinc, Zn 4.37mg | 40% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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