If you are looking for a delicious way to get your protein in, you are going to love these Blueberry Oatmeal Protein Muffins. They are healthy, simple to make, wholesome and most of all satisfying and delicious. They are made with protein oats, gut healthy flax and chia seeds, fresh blueberries and contain zero refined sugar.

Blueberry Oatmeal Muffins: Packed With Protein

Unlike regular muffins, you will feel good when indulging in one or two of these high protein muffins. In fact, they are loaded with antioxidants and vitamin C from the blueberries and magnesium from the almonds. Flax is high in fiber and omega-3 fatty acids while chia seeds are an excellent source of fiber, which can improve heart health, reduce cholesterol levels and promote intestinal health. Cinnamon is not only warming, it’s high in antioxidants, which may help protect against disease, inflammation and improves gut health. I have replaced butter with sugar-free applesauce and refined sugar with maple syrup and honey.

Satisfying High Protein Muffins

I am always looking for ways to sneak protein into my meals without always adding protein powder which I find can sometimes make the finished product taste odd. These high protein muffins make the perfect low calorie, high protein grab-and-go meal. Whether you are looking for an easy protein breakfast or a mid-day high protein snack, these muffins will satisfy all your cravings.

What makes this recipe so extra delicious is the crunchy nut topping which adds flavor and texture. I make a batch and keep them in the refrigerator to grab on my way out the door. I was never a muffin girl because I found them too unhealthy, but luckily I found way to add them into my rotation.

Blueberry Oatmeal Protein Muffins

Yields 12

Prep Time 15 min | Bake Time 20-22 minutes | Additional Time 20-30 minutes

Ingredients:

• 1 cup almond milk
• 1 cup protein oats
• 1 cup almond flour
• 1/2 cup whole wheat flour or coconut flour (keeps them gluten-free)
• 2 tablespoons flax seeds
• 1 teaspoon chia seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1/2 cup unsweetened applesauce
• 1/2 cup honey
• 2 eggs room temp
• 1 teaspoon pure vanilla
• 1 cup fresh blueberries

Topping Ingredients:

• 1/2 cup protein oats
• 1/2 cup almonds
• 3 tablespoons almond flour
• 2 tablespoons melted coconut oil
• 2 tablespoons maple syrup
• 1/4 teaspoon vanilla
• pinch of sea salt

Instructions:

1. Combine oats and almond milk in a small bowl and set aside for 20-30 minutes until the oats expand and soak up most of the milk.

2. Meanwhile make the crunchy nut topping by adding the protein oats, almonds, almond flour, coconut oil, maple syrup, vanilla and salt into a food processor and pulse 5-7 times until the nuts are chopped but still have texture. Set aside.

3. Preheat the oven to 325 degrees.

4. Spray a 12-count muffin pan with non-stick spray or use cupcake liners.

5. Whisk the two flours, flax seeds, chia seeds, baking powder, baking soda, cinnamon and salt together in a large bowl and set aside.

6. In another bowl whisk the unsweetened applesauce, honey, eggs, and vanilla together until combined.

7. Pour the wet ingredients into the dry ingredients and stir until combined.

8. Strain or drain the unabsorbed milk from the oats and then add them to the other ingredients and mix. Then gently fold in the blueberries.

9. Spoon the mixture into the muffin pan filling them to the top.

10. Top the batter with the nut topping, dividing it equally between the muffins.

11. Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.

12. Let them cool 5-10 minutes before removing from the muffin pan.

13. The muffins will keep fresh covered at room temperature for a few days or up to a week in the refrigerator.

Notes:

• These muffins can be made gluten-free by using coconut flour where the recipe calls for whole wheat flour.
• Bob’s Red Mill just came out with protein oats and they have 9 grams of protein per serving. You can get them at Whole Foods or on Amazon.

Yield: 12

Blueberry Oatmeal Protein Muffins

Print

These Blueberry Oatmeal Protein Muffins are healthy, simple to make, wholesome, and most of all, satisfying and delicious. They are made with protein oats, gut healthy flax and chia seeds, fresh blueberries and contain zero refined sugar.

Prep Time 15 minutes

Cook Time 22 minutes

Additional Time 30 minutes

Total Time 1 hour 7 minutes

Ingredients

• 1 cup almond milk
• 1 cup protein oats
• 1 cup almond flour
• 1/2 cup whole wheat flour or coconut flour
• 2 tablespoons flax seeds
• 1 teaspoon chia seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1/2 cup unsweetened applesauce
• 1/2 cup honey
• 2 eggs room temp
• 1 teaspoon pure vanilla
• 1 cup fresh blueberries

Topping

• 1/2 cup protein oats
• 1/2 cup almonds
• 3 tablespoons almond flour
• 2 tablespoons melted coconut oil
• 2 tablespoons maple syrup

Instructions

1. Combine oats and almond milk in a small bowl and set aside for 20-30 minutes until the oats expand and soak up most of the milk.
2. Meanwhile make the crunchy nut topping by adding the protein oats, almonds, almond flour, coconut oil, maple syrup, vanilla and salt into a food processor and pulse 5-7 times until the nuts are chopped but still have texture. Set aside.
3. Preheat the oven to 325 degrees.
4. Spray a 12-count muffin pan with non-stick spray or use cupcake liners.
5. Whisk the two flours, flax seeds, chia seeds, baking powder, baking soda, cinnamon and salt together in a large bowl and set aside.
6. In another bowl whisk the unsweetened applesauce, honey, eggs, and vanilla together until combined.
7. Pour the wet ingredients into the dry ingredients and stir until combined.
8. Strain or drain the unabsorbed milk from the oats and then add them to the other ingredients and mix. Then gently fold in the blueberries.
9. Spoon the mixture into the muffin pan filling them to the top.
10. Top the batter with the nut topping, dividing it equally between the muffins.
11. Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.
12. Let them cool 5-10 minutes before removing from the muffin pan.
13. The muffins will keep fresh covered at room temperature for a few days or up to a week in the refrigerator.

Notes

• These muffins can be made gluten-free by using coconut flour where the recipe calls for whole wheat flour.

• Bob's Red Mill just came out with protein oats and they have 9 grams of protein per serving. You can get them at Whole Foods or on Amazon.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bobs Red Mill Organic Protein Oats, 32 OZ

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 297Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 245mgCarbohydrates: 31gFiber: 5gSugar: 17gProtein: 16g

Nutrition information isn’t always accurate.

You may also like to try more of our healthy snack recipes like Healthy and Delicious No-Bake Peanut Butter Protein Bites (Gluten Free!) and Homemade Cherry Chocolate Granola Bars Are a Healthy Sweet Snack.

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