- dairy gains
- high protein
- post workout
- Fast fixes
- Foodforfriends
- Milk
- Yogurt
PROTEIN POPSICLES
- 120 min
- 1 serv
Blueberry Protein Muffins Recipe
This is not a drill people. We repeat THIS IS NOT A DRILL. Three words…blueberry protein muffins. Three more words.. we’ll take twenty.
We are sharing Nathalie Lennon’s blueberry protein muffin recipe and we think it should come with a warning,.. it’s difficult to restrain from eating the whole batch! These are a great healthy snack idea, and a super healthy version of your normal blueberry muffin with all the taste (and macro friendly for you trackers).
These protein muffins are great “on-the-run” breakfast or snack for busy bees. These healthier muffins are great to make in bulk and have ready to go, to add into your lunchbox for a healthy mid-morning or mid-afternoon snack. Trust us, when hunger strikes and you are in-between main meals these little muffins will be your lifesaver! Also, for those of you that are trying to up your protein intake and spread this across the day, these muffins pack a protein punch!
Ok, enough about why these are the greatest protein muffins on earth, let’s get down to business and get into the recipe..
Step by Step
(tick the boxes as you go)
- 1 Preheat oven to 175 degrees.
- 2 Grease a 12 compartment muffin tray with some of the coconut oil.
- 3 Bring a small saucepan of water to the boil, and add the apple slices to simmer for 5 minutes or until soft. Drain and set aside.
- 4 In a large bowl, combine the oats, protein powder, cinnamon splash & ¼ teaspoon of baking powder.
- 5 In a separate bowl combine the eggs, vanilla stevia, apple, yogurt, coconut oil (you may want to semi heat this if it is very hard), milk & blueberries.
- 6 Mix well until a batter has formed. If desired, seeds or chocolate chips may also be added in here, or a different berry!
- 7 Spoon the batter into the tray compartments. Bake for 20/25 minutes or until golden brown & cooked to centre (test with a skewer, if it comes out clean, the muffins are cooked).
- 8 Allow 5/10 minutes to cool, then carefully remove the muffins to a wire rack to cool further.
- 9 Best served fresh but suitable for freezing or storage for up to 4 days in an airtight container!
Ingredients
- 1 small apple sliced
- 180g Oats
- 30g Protein powder (flavour of choice)
- 2 eggs
- 100g Greek Yogurt
- 25g Coconut Oil
- 200ml Milk
- 70g Blueberries
- Vanilla Stevia drops (5 to 6)
- Cinnamon
- Baking Powder
You’ll need
- Saucepan
- Non-stick baking tray
- Large bowl
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