Description
These Healthy Blueberry Muffins are a delicious and nutritious treat perfect for weight loss diets. Made with oat flour, protein powder, and natural sweeteners, they provide a balanced mix of protein, fiber, and antioxidants without compromising on flavor. These muffins are easy to prepare, low in added sugars, and great for a wholesome breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups oat flour
- ½ cup vanilla or unflavored protein powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 2 large eggs
- ¾ cup plain Greek yogurt (low-fat)
- â…“ cup honey or maple syrup
- â…“ cup unsweetened almond milk
- 3 tbsp coconut oil or olive oil (melted)
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing the cups to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together oat flour, protein powder, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, beat together the eggs, plain Greek yogurt, honey or maple syrup, unsweetened almond milk, melted coconut or olive oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet ingredients with a spatula, mixing just until combined to keep the batter light and fluffy.
- Add Blueberries: Carefully fold in the fresh or frozen blueberries, distributing them evenly without overmixing the batter.
- Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow for rising during baking.
- Bake: Place the muffin tin in the oven and bake for 18–22 minutes. Insert a toothpick into the center of a muffin to check doneness—it should come out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly.
Notes
- You can substitute almond milk with any other plant-based milk or dairy milk as preferred.
- Frozen blueberries can be used but do not thaw them to prevent color bleeding into the batter.
- Adjust sweetness by choosing either honey or maple syrup and varying the quantity slightly based on your taste preferences.
- To make it vegan, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a dairy-free yogurt.
- Oat flour can be homemade by grinding rolled oats in a blender if unavailable commercially.
