High Protein Blueberry Muffins 🫐
Full recipe is below!
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
-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.
Serving: 1muffin
Calories: 163kcal
Carbohydrates: 15g
Protein: 10g
Fat: 7g