Ingredients
Dry Ingredients
- 1 cup oats Use rolled oats for best results.
- 1/2 cup protein powder Choose any protein powder of your preference.
- 1/2 cup almond flour Ensure it's finely ground for texture.
- 1 teaspoon baking powder For leavening.
- 1/2 teaspoon baking soda Helps muffins rise.
- 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
- 1/4 cup honey or maple syrup Choose maple syrup for a vegan option.
- 1 cup unsweetened almond milk Or any milk of your choice.
- 1 teaspoon vanilla extract For flavor.
Fruits
- 1 cup blueberries Fresh or frozen blueberries can be used.
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix together the oats, protein powder, almond flour, baking powder, baking soda, and salt.
- In another bowl, combine the honey (or maple syrup), almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 4gSaturated Fat: 0.5gSodium: 150mgFiber: 3gSugar: 5g
Notes
Serve these muffins warm or at room temperature. They are delicious on their own or with almond butter. Store in an airtight container for up to three days or freeze for up to three months. Add a pinch of cinnamon or nutmeg for extra flavor. Do not over-mix the batter.
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