Okay, I know the recipe name -- honey almond blueberry oat protein muffins -- is ridiculously long. But I couldn't help it. These muffins are chock full of awesomeness and I didn't want to leave anything out! Actually, I really wanted to fit "banana" in there somewhere too but resisted.
I love blueberry muffins and randomly got a craving for one last night when I saw someone on TV eating a big, delicious looking blueberry muffin. So I decided to try to make a clean version full of fiber and protein for filling, make-ahead breakfasts. I'm not a baker (at all) so I'm pretty proud that they worked out. Especially since I didn't include flour, butter, oil, or refined sugar... the recipe was a bit risky. But it worked! They're dense and chewy and sweet -- but not too sweet -- from the honey and banana. No, they don't taste like the blueberry muffins from Dunkin Donuts, but you'll feel a heck of a lot better after eating one.
This is definitely a flexible recipe. Play around with it and see what works for you... add peanut butter instead of almond butter, toss in some dark chocolate chips, add some ground flax seed... whatever you'd like!
Let me tell you how they're SUPER delicious though: warmed up in the microwave for 15 seconds and spread with a bit of coconut oil. YUM.
Here's how to whip them up in under 30 minutes:
In a large bowl, add 2 cups old fashioned rolled oats (not the quick kind), 1/4 cup vanilla protein powder, 1/2 tsp baking soda, 1/4 tsp sea salt, and 1/4 tsp cinnamon.
In a separate bowl, mash a ripe banana with a fork. Whisk in an egg. Add in 1/4 cup almond milk, 1/2 cup plain greek yogurt, 1/2 cup almond butter, and 1/4 cup honey.
Pour the wet ingredients into the dry ingredients and mix until combined.
Now, gently fold in 1 cup of fresh blueberries. I saved a few to place on top of the muffins rather than mixing in (just for aesthetics though, so either way is fine).
Scoop evenly into a muffin pan sprayed lightly with cooking spray. You should have enough for 12 medium-sized muffins. Top with extra blueberries and some sliced raw almonds.
Bake at 350 degrees for 22-25 minutes, or until a knife inserted in the middle comes out clean.
Honey Almond Blueberry Oat Protein Muffins
For 12 muffins
-2 c. old fashioned rolled oats (not the quick kind)
-1/4 cup vanilla protein powder
-1/2 tsp baking soda
-1/4 tsp sea salt
-1/4 tsp cinnamon
-1 ripe banana
-1/4 cup almond milk
-1/2 cup plain greek yogurt
-1/2 cup almond butter
-1/4 cup honey
-1 cup fresh blueberries (I'm sure frozen would work fine too)
-Handful raw sliced almonds
-Preheat oven to 350.
-In a large bowl, combine oats, protein powder, baking soda, salt, and cinnamon. Mix gently.
-In another medium bowl, mash banana completely with a fork. Whisk in the egg. Add the almond butter and combine. Add in milk, yogurt, and honey. Whisk until smooth.
-Pour the wet ingredients into the dry ingredients. Stir until combined. Gently fold in the blueberries, reserving some to place on top of the muffins if you'd like.
-Spray a nonstick muffin pan with cooking spray. Spoon the mixture evenly into the cups, filling about 3/4 way. Top each muffin with a few of the reserved blueberries and a sprinkle of raw sliced almonds.
-Bake for 22-25 minutes, or until a knife inserted in the center comes out clean.
yum can't wait to try 'em!!! Did you see the banana oatmeal muffins I posted last Friday? Semi-similar, but yours are even healthier ;)ReplyDelete
These are amazing- my new favorite breakfast!ReplyDelete
These look amazing! I'm going to try them out this weekend. Thanks for the recipe!ReplyDelete
Any substitutions for protein powder?ReplyDelete
Yep, you could use ground oats (or just more whole oats), ground flax seed, wheat germ.... basically any dry ingredient that would go in muffins. If you do this, I would add a bit of vanilla extract for flavor.Delete
Do you refrigerate these or store them on the counter? I just made a big batch (they are delicious, by the way!) and am trying to debate how to store them.ReplyDelete
I store them on the counter in Tupperware. Glad you like them!Delete
Mine molded within 4 days on the counter. It's probably this awful SoCal weather. I'm making a new batch now & will store them in the fridge. Hopefully they will keep better!Delete
Darn, sorry for leading you astray! The weather definitely might play a role... plus the fact that I guess I usually eat them all in less than 4 days ;) Let me know if storing in the fridge works better for you!Delete
Girl! I just made these and they are thebomb.com! Way to go!ReplyDelete
These are by far the best muffins ever. I have made them too many times to count. I love your blog. Just made another amazing batch. Also, I freeze them individually to keep them fresh and to make sure they don't get moldy :)ReplyDelete
Do you have the nutrition info on these?ReplyDelete
Jenna, sorry I don't! I will try to calculate it if I get a chance :)Delete
I just calculated about 172 calories a muffin. The almond butter and honey add a lot of calories.Delete
Just made these... so excited to try them! Jenna, were you able to get the nutrition on them?ReplyDelete
Has anyone been able to calculate the nutrition on these? They sound delicious, but I want to make sure they work for my nutritional needs first!ReplyDelete
Any substitution for the banana. I hate bananas in anything but these look so delicious.ReplyDelete