High-Protein, Oat Flour Blueberry Muffins

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Blueberry muffins are a classic treat that brings a smile to anyone’s face—especially when they’re packed with protein and made with wholesome ingredients. I’ve been experimenting with ways to make muffins that don’t just taste amazing but also keep me energized throughout the day. Using oatflour and adding an unexpected secret twist creates a fluffy texture that’s both satisfying and nutritious. Today, I’m excited to share my high-protein oatflour blueberry muffin recipe, perfect for breakfast or a snack when you want something wholesome but fun!

What You Need

To make these muffins extra special, I use oatflour which lends a mild nutty flavor and a naturally gluten-free base. The key protein booster here is a scoop of vanilla plant-based protein powder that complements the strawberries with a subtle sweetness. I also include a couple of ripe bananas to add natural moisture and sweetness without refined sugar. Blueberries are the star fruit in this recipe, bringing vibrant bursts of flavor and antioxidants.

For richness and to keep the muffins tender, I opt for a little coconut oil rather than butter. A splash of almond milk helps bring everything together, and baking soda and powder ensure the perfect rise. To create a fun, surprising twist, I add a teaspoon of ground flaxseed, which not only adds fiber but also a slight nutty crunch you wouldn’t expect from a simple muffin.

Preparing The Ingredients

Start with the bananas by mashing them well until smooth. This forms a natural sweetener base that pairs beautifully with the mild oatflour. Measure out your protein powder and ground flaxseed ahead of time to make the process smoother. When working with blueberries, I always rinse them gently and pat dry carefully to avoid excess moisture, which can cause muffins to turn soggy.

Mix the dry ingredients—oatflour, protein powder, baking soda, baking powder, and ground flaxseed—in one bowl. In another, whisk together the mashed bananas, almond milk, coconut oil, and a natural vanilla extract for an aromatic flavor boost. Gradually combine the wet and dry ingredients, folding in the blueberries last to prevent breaking them apart and turning your batter purple.

Tool Requirements

For this recipe, you don’t need a ton of fancy equipment. A medium-sized mixing bowl for your dry ingredients and another for your wet ingredients suffice. I personally use a sturdy spatula for folding the blueberries in, and a whisk for the wet ingredients to ensure everything is well mixed and airy.

You’ll need a muffin tin that fits four standard-sized muffins or silicone muffin cups for easy release and cleanup. If you want perfectly shaped muffins, a standard ice cream scoop helps portion the batter evenly. Lastly, an oven thermometer is a nice-to-have if you want to make sure your oven is at the right temperature for a perfect bake.

Serving Suggestions

These muffins are delicious on their own, but here are a few ideas to make them a full-on experience:

• Spread a thin layer of almond butter or cashew butter on top for extra creaminess and healthy fats.
• Top with fresh blueberries and a drizzle of pure maple syrup for an indulgent breakfast treat.
• Serve warm alongside a hot cup of coffee or your favorite plant-based latte for a cozy start to the day.
• Pair with a smoothie or a bowl of fresh fruit salad for a balanced nutrient-packed brunch.

Storage Tips

These muffins hold up well when stored properly, so you can make them ahead and enjoy all week long.

• Keep them in an airtight container at room temperature for up to two days.
• For longer storage, refrigerate for up to a week—just bring them to room temp or warm slightly before eating.
• Freeze muffins individually wrapped in parchment paper inside a freezer bag for up to two months. Defrost overnight or pop them in a toaster oven for a quick treat.
• If you plan to freeze, wait until muffins are completely cooled before storing to prevent sogginess.

High-Protein, Oat Flour Blueberry Muffins

Discover the perfect balance of health and flavor with my High-Protein Oat flour Blueberry Muffins! This recipe uses wholesome oat flour, ripe bananas, and a scoop of plant-based protein powder to create muffins that are fluffy, moist, and packed with nutrients. The surprising addition of ground flaxseed adds a subtle crunch and boosts fiber. Ideal for breakfast or a nutritious snack, these muffins are dairy-free, gluten-free, and incredibly easy to make. Save this recipe for later or share with friends looking for a delicious and hearty way to fuel their day!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Resting Time 15 minutes mins

Course Dessert, Snack

Cuisine American

Servings 4 servings

Calories 230 kcal

Ingredients

  

1x2x3x

• 1 cup oat flour gluten-free if preferred
• 1 scoop about 30g vanilla plant-based protein powder
• 2 ripe bananas mashed
• 1/4 cup coconut oil melted
• 1/4 cup almond milk
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground flaxseed
• 1 tsp vanilla extract
• 3/4 cup fresh blueberries

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Instructions

 

• Preheat oven to 350°F (175°C) and lightly grease a muffin tin or use silicone cups.
• In a bowl, mix oatflour, protein powder, baking powder, baking soda, and ground flaxseed.
• In a separate bowl, whisk mashed bananas, melted coconut oil, almond milk, and vanilla extract until combined.
• Pour the wet mixture into the dry ingredients and gently fold together until just combined.
• Carefully fold in the fresh blueberries to avoid breaking them up.
• Divide the batter evenly into four muffin cups.
• Bake for 18-22 minutes or until a toothpick inserted comes out clean.
• Allow muffins to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

Nutrition

Calories: 230kcalCarbohydrates: 28gProtein: 12gFat: 13g

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.