High Protein Blueberry Muffins With Greek Yogurt

Chelsea Rice

Whether you are looking for a healthier sweet treat or a post-workout snack, these muffins are here to delight your taste buds while providing your body with the nutrition it needs.

5 from 2 votes

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Course Breakfast, Snack

Cuisine American

Servings muffins

Calories 163 kcal

Equipment

1 Blender
Measuring Cups & Spoons
2 Mixing bowls
1 Spoon or spatula
1 Muffin tin
Muffin liners (or spray to spray the muffin tin)

Ingredients

1 cup blueberries
2 medium ripe bananas, mashed
½ cup almond or cashew butter
¼ cup plain Greek yogurt (I used Fage 2%)
2 eggs
1 tsp vanilla extract
2 tbsp maple syrup
1½ cup old fashioned oats (blended into oat flour)
4 scoops collagen peptides (I used Vital Proteins)
½ tsp baking soda
1 tsp baking powder
Pinch of sea salt

Instructions

Preheat oven to 350F. Line or grease muffin tins with cooking spray.
Mash bananas in a large mixing bowl with a fork.
Combine bananas, nut butter, Greek yogurt, eggs, vanilla extract, and maple syrup. Stir to combine.
To blend oats, add old fashioned oats to blender. Blend until it has a flour consistency, approximately 30 seconds.
In a separate bowl, combine blended oats, collagen peptides, baking soda, baking powder, and sea salt. Stir to combine.
Add dry ingredients to wet ingredients. Stir to combine. Gently mix in blueberries.
Pour batter into prepared muffin tins. Top with additional blueberries, if preferred.
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10-15 minutes. Store in the fridge in an airtight container for up to a week or in the freezer for up to 6 months.
Serve cold or warm and top with additional nut butter, if desired.

Notes

You can also make these muffins in a blender, by simply adding all ingredients to a blender and blending for less mess!

Nutrition

Serving: 1muffinCalories: 163kcalCarbohydrates: 15gProtein: 10gFat: 7g

Keyword high protein, macro friendly