Ingredients
Scale
- 1 cup rolled oats
- 1 cup protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup Greek yogurt
- 1/2 cup milk
- 1/4 cup honey or maple syrup
- 1 cup fresh blueberries
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix together the rolled oats, protein powder, baking powder, baking soda, and salt.
- In another bowl, combine the Greek yogurt, milk, honey (or maple syrup), eggs, and vanilla extract. Mix well.
- 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.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
Serve warm or at room temperature. They can be stored in an airtight container and are great for up to 5 days in the fridge or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: High Protein, Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg