BAKED BLUEBERRY PROTEIN MUFFIN
This Baked Blueberry Protein Muffin is the perfect combination of taste and nutrition in a convenient single-serving format. The Baked Blueberry Protein Muffin is made with protein powder, oat flour, fresh blueberries, and a hint of honey. This muffin is ideal for anyone looking for a quick, healthy treat. The almond milk adds moisture, while a touch of baking powder ensures a light and fluffy texture. Packed with protein, low in sugar and bursting with blueberries, this gluten-free muffin is perfect for breakfast, a pre-workout snack, or a light dessert with minimal ingredients and an easy preparation process. It’s the ideal balance of flavour and health.
RECIPE CATEGORY
Breakfast, Snack
SERVING SIZE
1 serving
CUISINE
American
PREPARATION/TECHNIQUES
Bake, Quick & Easy
OCCASION/HOLIDAY
Anytime, Summer, Picnic, Post-Workout
SPECIAL CONSIDERATION/DIETARY CONCERNS
High Protein, Gluten-Free, Low Sugar, Low Fat
DISH TYPE
Muffin
INGREDIENTS
- 30g blueberries
- 15g protein powder (chocolate or vanilla)
- 15g oat flour
- ¼ tsp baking powder
- 1 tsp honey (or maple syrup for a vegan option)
- 1 tbsp almond milk
FULL NUTRITIONAL INFORMATION
- Calories: 120
- Carbohydrates: 14g
- Protein: 7g
- Fat: 3g
- Fibre: 2g
- Sugar: 6g
- Sodium: 60mg
PREPARATION
- Preheat Oven: Preheat your oven to 180°C (350°F) and prepare a small oven-safe ramekin or muffin cup by lightly greasing or lining it with parchment paper.
- Combine Dry Ingredients: In a small bowl, mix the protein powder, oat flour, and baking powder, stirring until evenly combined.
- Mix Wet Ingredients: In another bowl, mix the honey and almond milk, stirring until well blended. Add the wet mixture to the dry ingredients, stirring to create a thick, smooth batter.
- Fold In Blueberries: Gently fold the blueberries into the batter, making sure they are evenly distributed.
- Bake: Pour the batter into the prepared ramekin and bake for 12-15 minutes. The muffin is ready when the top is golden, and a toothpick is inserted, and it comes out clean.
- Cool And Enjoy: Let the muffin cool for a few minutes before serving. Enjoy warm or at room temperature.
PREP TIME
5 minutes
COOKING TIME
12-15 minutes
TIPS
- Avoid Overmixing: Mix the ingredients until just combined to prevent a dense texture.
- Add More Moisture: If the batter seems too thick, add a little extra almond milk until it reaches a smooth consistency.
- Avoid Bursting Blueberries: Fold in the blueberries gently to avoid crushing them, which helps the muffin retain its texture and colour.
VARIATIONS
- Chocolate Twist: Use chocolate protein powder for a richer flavour, or add ½ tsp cocoa powder for a double chocolate experience.
- Nutty Addition: Stir in a few chopped walnuts or almonds for added crunch and healthy fats.
- Spiced Flavour: Add a pinch of cinnamon or nutmeg for a warm, spiced touch that pairs well with blueberries.
- Tropical Flavour: Swap blueberries with diced pineapple or shredded coconut for a tropical twist.
PREPPING AND STORAGE
- Fridge: Store leftover muffins in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 10-15 seconds for a warm muffin.
- Freezer: Wrap the cooled muffin tightly in plastic wrap and freeze in a freezer-safe bag for up to 1 month. Thaw at room temperature before serving.