Blueberry Protein Oatmeal Muffins {GF, Low Cal}

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

Author Skinny Fitalicious

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 muffins

Calories 97 kcal

Print

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

US Customary - Metric

Instructions

1. Preheat the oven to 350 F. Lightly grease a muffin tin with extra virgin olive oil. 

2. In a bowl, whisk together the eggs with the applesauce, milk and vanilla extract until smooth. 

3. In a separate bowl, combine the flax, protein powder, oats and salt. 

4. 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. 

5. Fold the blueberries into the the batter carefully. 

6. Transfer the batter to the prepared muffin tins filling each cavities about 3/4 of the way full.

7. Bake at 350 F 20 minutes or until the top of the muffins look slightly brown. 

8. 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.

9. 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!

Course Breakfast, Muffins, Snacks

Cuisine American

Keyword blueberry, dairy free, gluten free, healthy, low calorie, muffin, oat, protein, rolled oats, snack

Nutrition facts per serving (1muffin)

Calories 97 kcal

Fat 2.6 g

Saturated Fat 0.5 g

Cholesterol 23.4 mg

Sodium 41.1 mg

Potassium 0 mg

Carbohydrates 15.1 g

Fiber 2.9 g

Sugar 1.4 g

Protein 5.1 g

Vitamin A 0 %

Vitamin C 0 %

Calcium 0 %

Iron 0 %

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What I Used For The Recipe

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.