Blueberry Protein Muffins

5 from 46 votes

Blueberry protein muffins are deliciously healthy oatmeal muffins packed with blueberries, oats, and an extra dose of protein, thanks to collagen powder.

Prep Time10

Cook Time32

Course: Breakfast, Snack

Cuisine: American

Keyword: blueberry muffins, blueberry protein muffins, breakfast muffins, gluten free muffins, healthy muffins, healthy recipes, protein muffins

Servings:

Calories: 158kcal

Author: Nicole Kendrick

Equipment

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

Storage

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.

Tips

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.

Nutrition