High-Protein, Low-Fat Blueberry Muffins

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If you’re craving a tasty treat that won’t sabotage your health goals, these blueberry muffins are perfect. Packed with protein and low in fat, they let you enjoy a delicious snack without the guilt. Plus, making them is simple and quick. You’ll have a delightful batch ready to enjoy, satisfying your sweet tooth while staying on track with your nutrition.

Tool Requirements

To make blueberry muffins, you’ll need some basic tools. Start with a mixing bowl for combining ingredients. A medium bowl works just fine.

You’ll also need a measuring cup for accuracy when adding wet and dry ingredients. Grab a set of measuring spoons for small amounts like baking powder.

An electric mixer or a whisk will help mix everything together smoothly. If you want less mess, use a rubber spatula to scrape down the sides of the bowl.

For baking, you’ll need a muffin tin. Make sure to get one that holds 12 muffins. Don’t forget muffin liners or cooking spray to prevent sticking.

A cooling rack is useful for letting the muffins cool after baking. This helps keep them from getting soggy.

Lastly, keep a sifter handy if you plan to use flour. This helps aerate it and makes for a lighter muffin.

Gather these tools, and you’ll be ready to bake tasty blueberry muffins!

Preparing The Ingredients

Start by gathering your ingredients. You will need:

• 1 cup of whole wheat flour
• 1 cup of rolled oats
• 1 ripe banana (mashed)
• 1/2 cup of unsweetened applesauce
• 1 cup of almond milk (or any plant milk)
• 1 cup of fresh or frozen blueberries
• 1/4 cup of maple syrup or agave
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1/4 cup of vanilla protein powder

Make sure your blueberries are clean and ready to go. If you’re using frozen blueberries, let them thaw a bit. This helps them mix better in the batter.

Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease it to avoid sticking.

Next, in a large bowl, mix the dry ingredients. Combine whole wheat flour, rolled oats, baking powder, baking soda, and salt. Stir until everything is well blended.

In another bowl, mash the banana. Add applesauce, almond milk, maple syrup, and vanilla extract. Mix well until it’s smooth.

Combine the wet and dry ingredients gently. Add the blueberries last. Fold them into the batter carefully to prevent breaking them apart.

Now you’re ready to fill the muffin cups and bake!

Variations To Try

You can switch things up with these fun ideas for your blueberry muffins.

• Add some banana for extra moisture and sweetness. Use one ripe banana, mashed in with the wet ingredients.
• Try mixing in nuts like walnuts or almonds for some crunch. Aim for about ¼ cup, chopped.
• Cinnamon can give a warm touch. Just a teaspoon in the dry mix can change the flavor nicely.
• If you like a bit of tang, toss in some lemon zest. A teaspoon will brighten up the muffins.
• Consider using different fruits. Chopped strawberries or raspberries can be a tasty change.
• For extra protein, add a scoop of protein powder. About ¼ cup can work well without affecting texture much.
• Dairy-free yogurt can replace some liquid. Use about ¼ cup for creaminess and flavor.
• If you enjoy a little extra sweetness, mix in some dark chocolate chips or a drizzle of maple syrup. Just a tablespoon can do the trick.

Experiment with these options to keep your muffins exciting!

Storage Tips

• To keep your high-protein, low-fat blueberry muffins fresh, store them in an airtight container. This helps prevent moisture loss and protects them from odors in the fridge.
• If you want to store them for a longer time, consider freezing. Wrap each muffin in plastic wrap or aluminum foil, then place them in a freezer bag. This keeps them fresh for up to three months.
• When you’re ready to enjoy a frozen muffin, you can thaw it in the fridge overnight or microwave it for about 20-30 seconds. You’ll still have great flavor and texture.
• For short-term storage, keep your muffins at room temperature in a cool, dry place. They should last for about three to four days. If they seem to be getting soggy or moldy, it’s best to throw them out.

High-Protein, Low-Fat Blueberry Muffins

Are you looking for high-protein, low-fat blueberry muffins? Then this is the recipe you're looking for! This blueberry muffin recipe is great as a quick breakfast option or even as a vegan dessert recipe. This recipe is easy to make and contains 9 grams of protein per muffin!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting time 5 minutes mins

Course Dessert

Cuisine American

Servings 6 muffins

Calories 160 kcal

Ingredients

  

1x2x3x

• 1 cup whole wheat flour
• 1 cup rolled oats
• 1 ripe banana mashed
• 1/2 cup unsweetened applesauce
• 1 cup almond milk or any plant milk
• 1 cup fresh or frozen blueberries
• 1/4 cup maple syrup or agave
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup vanilla protein powder

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Instructions

 

• Rinse blueberries gently and pat them dry; if using frozen blueberries, let them thaw a bit.
• Preheat your oven to 350°F (175°C).
• Line a muffin tin with paper liners or lightly grease it.
• In a large bowl, mix dry ingredients: combine whole wheat flour, rolled oats, baking powder, baking soda, and salt; stir until well blended.
• In another bowl, mash the banana; add applesauce, almond milk, maple syrup, and vanilla extract; mix well until smooth.
• Combine wet and dry ingredients gently.
• Fold blueberries into the batter carefully to prevent breaking them apart.
• Fill muffin cups evenly with the batter.
• Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Remove muffins from the oven and let them cool in the tin for 5 minutes.
• Transfer muffins to a wire rack to cool completely.

Nutrition

Calories: 160kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.