Whey Protein Muffins
Blender-made whey protein muffins with fresh blueberries. 11g protein, 140 calories, gluten-free option. Perfect meal-prep breakfast.
INGREDIENTS
- ¼ cup unsweetened vanilla almond milk
- 1 large egg (room temperature)
- 1 cup non-fat plain Greek yogurt
- 2 cups rolled oats
- 4 tbsp sugar substitute (monk fruit, erythritol, or Swerve)
- 60 g vanilla whey protein powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1½ tsp vanilla extract
- ¾ cup fresh or frozen blueberries
- ½ tbsp oat flour (for dusting)
INSTRUCTIONS
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners or spray with non-stick spray.
- In a high-speed blender, add almond milk, egg, Greek yogurt, oats, sugar substitute, whey protein powder, baking powder, baking soda, cinnamon, salt, and vanilla extract (liquids first).
- Blend on medium-high for 30-45 seconds until smooth. Scrape down sides if needed.
- In a small bowl, toss blueberries with ½ tbsp oat flour to coat.
- Pour batter evenly into muffin cups (almost full). Drop blueberries on top, pressing them gently into the batter.
- Bake at 350°F for 20-25 minutes until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
NOTES
• Dust blueberries with oat flour to prevent sinking.
• Fill muffin cups almost to the top – they don’t rise much.
Use a silicone muffin pan or liners – these can stick to metal pans without spray.