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Blueberry Protein Oatmeal Muffins! These easy make ahead muffins are perfect for meal prepping a healthy breakfast or snack. Higher in protein to balance the carbs, these 97 calorie muffins are a better choice. Gluten Free + Low Calorie
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.
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While I may never have the family of my dreams, I will always have you guys to bake for! Lord knows if I did have kids they would end up being super picky eaters like my boyfriend.
As soon as I told him I made Blueberry Protein Oatmeal Muffins, he said those sounded good until you said “oatmeal.” Oh well, more for me!
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. Only 97 calories in these babies! 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
Remember using healthy skincare products is just as important as eating healthy. These are my favorite beauty products.
More Blueberry Things!
Almond Flour Blueberry Muffins
Vegan Blueberry Protein Walnut Breakfast Bars
Vegan Blueberry Chickpea Donuts
Sour Cream Blueberry Muffins
Carrot Blueberry Walnut Muffins
Blueberry Hemp Flaxseed Muffins
Blueberry Apple Cider Vinegar Muffins
Tag Skinny Fitalicious on Instagram or Facebook if you make these Blueberry Protein Oatmeal Muffins! I love seeing your creations and I don’t think you’ll be disappointed. They’re a goodie!
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For more yummy, low calorie recipes, check out my new cookbook!
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Blueberry Protein Oatmeal Muffins
Blueberry Protein Oatmeal Muffins! These easy make ahead muffins are perfect for meal prepping a healthy breakfast or snack. Higher in protein to balance the carbs, these 97 calorie muffins are a better choice. Gluten Free + Low Calorie
Ingredients
- 1 cup blueberries
- 2 large eggs
- 1/2 cup applesauce
- 1 cup unsweetened almond milk
- 1 tsp vanilla extract
- 2 tbsp flax meal
- 2 tbsp vanilla protein powder
- 3 cups Gluten Free Rolled Oats
- pinch of 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 cavities 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 nudge the muffins out of the cavities by rolling a small spatula around the edges. Transfer to a wire baking rack to cool.
Store in the refrigerator 1.5 weeks or in the freezer up to 1 month.
Recipe Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!
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What I Used For The Recipe
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!
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!
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.
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.
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.
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.
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!
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!