Ingredients
2 cups rolled oats
1 1/2 cups all-purpose flour
1 cup plain Greek yogurt (non-fat)
2 large eggs
3/4 cup honey
1/2 cup high-protein powder (vanilla or unflavored)
1 tsp baking powder
1 tsp vanilla extract
1 1/2 cups fresh blueberries
Instructions
Preheat oven to 350°F (180°C)
In a large bowl, mix rolled oats, flour, baking powder, and a pinch of salt
Whisk in Greek yogurt, beaten eggs, and honey until smooth
Fold in protein powder and vanilla extract
Gently stir in fresh blueberries
Divide batter into a greased 12-cup muffin tin
Bake 22-25 minutes, until golden and a toothpick comes out clean
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely
Notes
Use freeze-dried bluberries for commercial baking to prevent sogginess
The rack-cooling step ensures a tender crumb
Freezer-friendly: store in airtight containers for up to 3 months
Substitute honey with maple syrup if preferred
- Prep Time: 15
- Cook Time: 22
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg