Breakfast

Blueberry Oat Protein Muffins

Perfect grab and go! Gluten-Free | Dairy Free | High-Protein [Makes 12 Muffins-- Macros per one]

7 min Prep

22 min Cook

8g proteins

15g carbs

2g fats

~105 Kcal

Ingredients

Maple Syrup

Honey

Optional Add On's

SF chocolate chips or walnuts

Preheat oven to 350°F and line a 12-cup muffin tin with liners.
In a bowl, mix oats, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mash banana and mix with pumpkin, eggs, almond milk, maple syrup, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and stir until combined. Fold in nuts or chocolate chips if using.
Scoop batter evenly into muffin cups add 3-4 blueberries to each muffin.
Bake 18–22 minutes, or until a toothpick comes out clean.
Cool completely before storing. Keeps in an airtight container at room temp for 2–3 days, or in the fridge up to a week.