Healthy & High-Protein Blueberry Muffins

20 mins
Serves 8
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Directions

  1. 1Preheat oven to 200°C and line a muffin tin with liners.
  2. 2Preheat oven to 200°C and line a muffin tin with liners.
  3. 3Preheat oven to 200°C and line a muffin tin with liners.
  4. 4In a bowl, whisk together oat flour, protein powder, baking powder, baking soda, and salt.
  5. 5In a bowl, whisk together oat flour, protein powder, baking powder, baking soda, and salt.
  6. 6In a bowl, whisk together oat flour, protein powder, baking powder, baking soda, and salt.
  7. 7In another bowl, mix egg, mashed banana, Greek yogurt, and milk until smooth.
  8. 8In another bowl, mix egg, mashed banana, Greek yogurt, and milk until smooth.
  9. 9In another bowl, mix egg, mashed banana, Greek yogurt, and milk until smooth.
  10. 10Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  11. 11Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  12. 12Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  13. 13Coat blueberries in a little flour, then fold them into the batter.
  14. 14Coat blueberries in a little flour, then fold them into the batter.
  15. 15Coat blueberries in a little flour, then fold them into the batter.
  16. 16Fill muffin liners almost to the top (about ¾ full).
  17. 17Fill muffin liners almost to the top (about ¾ full).
  18. 18Fill muffin liners almost to the top (about ¾ full).
  19. 19Sprinkle brown sugar over the batter.
  20. 20Sprinkle brown sugar over the batter.
  21. 21Sprinkle brown sugar over the batter.
  22. 22Bake at 200°C for 5 minutes, then reduce to 175°C and bake for 12-15 more minutes, or until golden.
  23. 23Bake at 200°C for 5 minutes, then reduce to 175°C and bake for 12-15 more minutes, or until golden.
  24. 24Bake at 200°C for 5 minutes, then reduce to 175°C and bake for 12-15 more minutes, or until golden.
  25. 25Let cool for 5 minutes before transferring to a wire rack.
  26. 26Let cool for 5 minutes before transferring to a wire rack.
  27. 27Let cool for 5 minutes before transferring to a wire rack.

Ingredients

  • 120 g oat flour
  • 120 g oat flour
  • 120 g oat flour
  • 50 g vanilla protein powder
  • 50 g vanilla protein powder
  • 50 g vanilla protein powder
  • 5 g baking powder
  • 5 g baking powder
  • 5 g baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1 ripe banana
  • 1 ripe banana
  • 1 ripe banana
  • 160 g 0% fat Greek yogurt
  • 160 g 0% fat Greek yogurt
  • 160 g 0% fat Greek yogurt
  • 80 ml milk
  • 80 ml milk
  • 80 ml milk
  • 120 g blueberries
  • 120 g blueberries
  • 120 g blueberries
  • 0 brown sugar
  • 0 brown sugar
  • 0 brown sugar

Equipment

bowlforkwhiskspoonmuffin tinmuffin liners
Healthy & High-Protein Blueberry Muffins | Clip Recipe