These blueberry protein muffins are as healthy as they are delicious. Thanks to the added collagen powder, these hearty oatmeal muffins are loaded with blueberries and a dose of extra protein. They are easy, healthy, and so delicious - the perfect combination!
These quick and easy muffins can be made ahead of time, making them perfect for meal prep. Blueberry Oatmeal muffins are also loaded with complex carbs and protein, making them great on-the-go snacks or post-workout treat.
I really enjoy making muffins of all kinds. From sweet to savory, I can't get enough of those little hand-held morsels. I make muffins for breakfast, brunch, lunch, and dinner. You can even enjoy them as an afternoon snack.
One of my favorite breakfast muffin varieties is these blueberry protein muffins. They're deliciously sweet but not too sweet and loaded with fiber and protein to keep you full all morning.
These blueberry protein muffins are moist and soft, but they also have added protein from collagen. They are free of dairy, gluten, and refined sugars and packed with a naturally sweet flavor from maple syrup. These blueberry oatmeal muffins are vegan, as no eggs are used in this recipe.
These blueberry protein muffins are made with gluten-free oats, almond butter, and TRUVANI collagen powder to keep them protein-rich. I love the crunch of the rolled oats, which adds a nice thick texture. With a bit of added Chia seeds, we are also supporting digestive health, lowering cholesterol, controlling diabetes, and reducing inflammation.
Blueberry Protein Muffins Video
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Why You'll Love This Blueberry Oatmeal Protein Muffin Recipe
- These muffins use just a few simple ingredients.
- It's an easy recipe even beginners can make.
- As long as you use gluten-free oats, this recipe is naturally gluten free.
- These blueberry protein muffins are loaded with complex carbs and protein to keep you full all morning!
- It's a healthy, oat-based recipe with a chewy texture and loads of flavor.
- They are naturally sweetened with maple syrup using no refined sugars.
Ingredients
- Gluten-free rolled oats
- Cinnamon
- Baking powder
- Sea salt
- Vanilla extract
- TRUVANI collagen powder
- Unsweetened vanilla almond milk - room temperature
- Maple Syrup
- Apple sauce
- Chia seeds
- Almond butter
- Freeze-dried blueberries
See the recipe card at the end of the post for exact quantities.
Flavor Variations and Substitutions
- You can use fresh or freeze-dried blueberries for these muffins.
- Honey or agave syrup will work for these oatmeal muffins if you don't have maple syrup. The measurements will stay the same.
- Try adding chocolate chips to this recipe for a more dessert muffin flavor.
Equipment
Instructions
1: Preheat the oven to 350 degrees and line a muffin pan with silicone liners. Lightly coat them with coconut oil using a pastry brush. DO NOT skip this step, or the muffins will stick to the liners.
2: Whisk the almond milk, vanilla extract, chia seeds, and maple syrup in a large bowl. Then, let it sit for 5 minutes.
3: In another large bowl, combine the gluten-free oats, cinnamon, baking powder, collagen powder, and sea salt.
4: Add the almond butter and applesauce to the wet ingredients and whisk well.
5: Mix the wet and dry ingredients, then fold in the blueberries with a rubber spatula.
6: Scoop the mixture evenly into the muffin pan with an ice cream or cookie scoop.
7: Bake for 28 to 32 minutes until a toothpick inserted into the center comes out clean. Then, let the muffins cool completely in the pan to hold their shape. Enjoy!
Top Tips
- Be sure you let your wet ingredients sit for about 5 minutes. This gives the chia seeds time to absorb some moisture and get soft while baking.
- Brushing your liners with coconut oil is imperative if you want the muffins to release from them.
- Let the muffins cool completely in the muffin tin so they hold their shape when you remove them.
More Breakfast Muffin Recipe
If you love muffins, then check out my other delicious muffin recipes!
- Gluten Free Blackberry Muffins
- Apple Vanilla Muffins
- Vegan Gluten Free Chocolate Chip Muffins
- Oil Free Protein Banana Muffins
- Grain Free Lemon Raspberry Muffins
- Chocolate Zucchini Egg Muffins
- Grain Free Zucchini Muffins
- Vanilla Muffins with Oil and Chia Seeds
FAQ
These muffins are extremely healthy! They're loaded with complex carbs, antioxidants, and protein, and they're naturally sweetened with maple syrup instead of refined sugar.
Yes, you can. Both fresh and dried blueberries work well in this recipe.
While oats are naturally gluten-free, many companies process and package them in facilities that may also be used for gluten-containing products. Gluten-free oats are oats that are processed in a facility that does not process any other grains that contain gluten.
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Related
📖 Recipe
Blueberry Protein Muffins
Ingredients
- 3 cups gluten-free rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 ¼ teaspoon vanilla extract
- 2 tablespoon TRUVANI collagen powder
- 1 ½ cups unsweetened vanilla almond milk room temperature
- ¼ cup maple syrup
- ½ cup applesauce
- 2 tablespoon chia seeds
- 2 tablespoon almond butter
- ½ cup freeze-dried blueberries
Instructions
- Preheat the oven to 350 degrees and line a muffin pan with silicone liners. Lightly coat them with coconut oil using a pastry brush. DO NOT skip this step, or the muffins will stick to the liners.
- Whisk the almond milk, vanilla extract, chia seeds, and maple syrup in a large bowl. Let it sit for 5 minutes.
- In another large bowl, mix the gluten-free oats, cinnamon, baking powder, collagen powder, and sea salt.
- Whisk the almond butter and applesauce into the wet ingredients.
- Mix the wet and dry ingredients. Then, fold in the blueberries with a rubber spatula.
- Scoop the mixture evenly into the muffin pan with an ice cream or cookie scoop.
- Bake for 28 to 32 minutes until a toothpick inserted into the center comes out clean.
- Let the muffins cool completely in the muffin pan, so they hold their shape.
Notes
- Store for up to 2 days at room temperature in an airtight container.
- Refrigerate for up to 5 days in an airtight container.
- Wrap the muffins in plastic wrap and freeze for up to 2 months in an airtight, freezer-safe container.
- Bring to room temperature before serving.
- Be sure you coat every surface of your muffin tin wells to ensure your muffins release.
- Cool the muffins completely before removing them to ensure they hold their shape.
- Rolled oats are best for this recipe. Quick oats don't have enough texture, and steel-cut oats have too much.
Deborah says
Yum, love that these are vegan. Made a double batch for the week.
Nicole Kendrick says
A perfect breakfast to help you get out the door in the morning! Thanks, Deborah!
ariana says
these muffins are so good!! such an easy idea for meal prep.