Blueberry Protein Oatmeal Muffins

5 from 5 votes

Meal prep a batch of these protein oatmeal muffins in less than 30 minutes using 8 ingredients for a delicious protein-packed breakfast on the go.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Muffins, Snacks

Cuisine: American

Diet: Gluten Free

Servings: muffins

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.

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.