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Blueberry Protein Oatmeal Muffins! These easy, make ahead Blueberry Protein Oatmeal Muffins are the best low calorie blueberry muffins for a healthier snack!
Well HELLO muffins!
I never was someone who growing up ate a lot of muffins. In fact, baking was a rarity in my house, generally saved for special occasions, holidays and family gatherings.
I can still remember those moments and the sweet aromas drifting into my bedroom. Nothing better than the smell of sweetness in the house!
I always imagined I would have my own family to bake for some day, but I’ve come to realize life sometimes has plans for you that you didn’t plan on.
Like waking up one day and having your doctor tell you, you have 3 years of fertility before conception rates decrease and pregnancy becomes high risk. Part of me wanted to cry and the other part sighed relief because my hormones have been a real challenge.
Blueberry Protein Oatmeal Muffins
Blueberry Protein Oatmeal Muffins made with Gluten Free Roll Oats and higher protein! I like the crunch of the rolled oats and it adds a nice, thick texture! I added protein powder and flax meal to give them a dose of healthy fat and protein to balance out the carbs.
Everything comes together beautifully and oh, those sweet blueberries bursting in your mouth are always a treat. They are the best low-calorie blueberry muffin recipe. That means you can eat one for breakfast, one after lunch and after dinner. Am I right?
I don’t recommend using frozen blueberries in this recipe. It will make the batter too wet. Fresh all the way!
What You Need
- Blueberries
- Eggs
- Milk
- Applesauce
- Vanilla Extract
- Flax Meal
- Vanilla Protein Powder
- Gluten Free Rolled Oats
- Salt
Want more healthy blueberry recipes? Try these Almond Flour Blueberry Muffins, Flourless Blueberry Donuts, and Blueberry Hemp Flaxseed Muffins next!
For more yummy, low calorie recipes, check out my new cookbook!
Blueberry Protein Oatmeal Muffins
Ingredients
- 1 cup blueberries
- 2 large eggs
- 1/2 cup applesauce
- 1 cup unsweetened almond milk, or milk of choice
- 1 teaspoon vanilla extract
- 2 tablespoons flax meal, not flax seed
- 2 tablespoons vanilla protein powder
- 3 cups Gluten Free Rolled Oats, or regular rolled oats
- Pinch salt
Instructions
- Preheat the oven to 350 F. Lightly grease a muffin tin with extra virgin olive oil.
- In a bowl, whisk together the eggs with the applesauce, milk and vanilla extract until smooth.
- In a separate bowl, combine the flax, protein powder, oats and salt.
- Add the liquid to the oat mixture to combine until all the oats are covered. The mixture should be wet and heavy. If the mixture is very dry, this may be due to the protein powder you are using. Add more milk as needed. Fold the blueberries into the the batter carefully.
- Transfer the batter to the prepared muffin tins filling each cavity about 3/4 of the way full.
- Bake at 350 F 20 minutes or until the top of the muffins look slightly brown. Remove from the oven and cool a few minutes before removing the muffins and transferring to a wire baking rack to cool.
Notes
- Store in the refrigerator for one week or in the freezer up to 1 month.
- Don’t overmix the batter, or the muffins will turn out dense and gummy.
- Only use fresh berries and fruit because frozen fruit releases too much moisture.
- If the batter seems dry, add another splash of milk. Some protein powders absorb more moisture than others.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I needed a healthy recipe to use up my extra blueberries from my garden and I’m always looking to get more protein in my breakfasts so I decided to try this recipe.
Now I didn’t follow recipe to a T I’ll admit. When making first batch I had lots of extra mixture (probably because I added a Vanilla Greek yogurt, and extra tablespoon of protein powder for more protein).
So I made 2 batches- the first one followed recipe besides I added: vanilla greek yogurt, walnuts chopped up, and a tablespoon of honey to make it a little more sweet. The final instructions say to fill cups 3/4 full. I did this and they did not rise what so ever. This first batch tasted great don’t get me wrong, only thing I didn’t like was I felt like they were oatmeal bites versus a muffin texture (again this could have been my changes).
In my second batch, I added 1/2 teaspoon of baking soda and 1 teaspoon of baking powder. This was a game changer! Muffins in my second batch rose and were more fluffy so tasted more like a muffin. I loved that this recipe doesn’t use sugar or flour! Huge bonus!!
I made this recipe to the T except I used Kodiak protein oats and no protein powder and it tasted like plain oatmeal with blueberrys. Extremely bland and flavorless. A hint of nothing throughout the whole thing:/ was fun to make atleast!
You didn’t actually follow the recipe to a T. You used no protein powder and used protein oats. Using a real protein powder is where a lot of the flavor will come from. You can always add a bit of sweetener if you want too.
These had a wonderful flavor and smell. I am a vegan, and subbed vegan egg, pea protein powder, crushed pineapple, chopped dried apricots and walnuts. They seemed more like a soft oatmeal cookie cup, versus a muffin. I think I would a a little maple or agave next time, maybe my protein powder was not sweet enough. Will defiantly make again. Thanks for the great healthful recipe!
Would psyllium husk powder work as a substitute? Maybe just half the amount since psyllium binds much more than flax?
Hi Mary! yep – psyllium husk would work, but about half the amount is what I’d recommend. Let me know how it goes!
Can you use bananas instead of blueberries? Just wondering since I have some ripe bananas to use.
I haven’t tried it, but my guess is no. Bananas would yield a totally different texture so a different recipe with different ratios would be required to use bananas. You can try this recipe for bananas.
I don’t have flax meal and am wondering if there is a good substitute. I have chia seed that I could grind or I have nutritional yeast flakes. Would either of these work? Any suggestions are appreciated!
Thanks!
Hey there! The flax is necessary to bind everything together. Without it, I don’t think the muffins will hold together. Ground chia would work but if you only have chia seed, I’m not sure you would be able to grind it fine enough to mimic ground flax. I’ve tried grinding chia before and have never been able to grind it down. Hope that answers your questions.
I love the look of these is there anything I can substitute the protein for ?? I haven’t got any in the house & I am on a tight budget. Thanks in advance Megan.
Is there a substitute I can use for the whey protein?
There is no whey protein in the recipe. It is a Vegan, dairy-free protein powder.
These are EXACTLY what I’ve been looking for!
The protein powder I have is unflavored, so what do you suggest? I was thinking a tsp of vanilla, but I am super interested to hear your thoughts.
I can’t wait to make these!!!
There’s already vanilla extract in them so I would just add the protein powder. Hope you like them!
I was drooling over these on Insta before I ever got out of bed this morning! LOL DID the guy even try them? Tell him you are instituting a must try rule lol
I’m working on him!