These blueberry protein muffins are soft, wholesome, fiber-rich, and protein-rich, making them a satisfying breakfast or snack that keeps you full longer without feeling heavy.
For more protein breakfast ideas, try our protein banana pancakes, protein chia pudding, or peanut butter banana baked oatmeal.
Why you’ll love this family favorite recipe!
Louise and I make these blueberry protein muffins when we want something wholesome and satisfying without turning breakfast into a protein shake 🫐✨ They’re soft, naturally sweetened, and made with oats, almond flour, Greek yogurt, and just enough protein powder to make them more filling.
We love that they feel like a real homemade muffin first — not “gym food.” 💙 One muffin gives you a nice boost of protein and fiber to help keep you full and energized through the morning.
These healthy blueberry protein muffins are also gluten-free friendly and great for meal prep. We often keep a batch in the freezer for easy breakfasts or afternoon snacks.
If you enjoy balanced, everyday recipes that taste comforting and delicious while supporting a wholesome eating pattern, this one is hard to beat. 😊
P.S. For more easy blueberry breakfasts, try our blueberry baked oatmeal, blueberry overnight oats, or blueberry chia pudding — all made with Greek yogurt for a creamy, satisfying start to the day.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Bananas: ripe bananas add natural sweetness and moisture. Substitute with about 2/3 cup unsweetened applesauce if preferred.
- Eggs: help the muffins rise and hold together. For an egg-free version, use a store-bought egg replacer designed for baking, though the muffins will be slightly softer and more delicate.
- Greek yogurt: makes these Greek yogurt protein muffins soft and satisfying. Substitute low-fat Greek yogurt, Skyr for even more protein, or a thick non-dairy yogurt.
- Honey: adds gentle sweetness and helps the muffins stay moist. Maple syrup works too.
- Almond flour: gives these almond flour protein muffins a soft, tender texture. Fine almond meal can also work, though the muffins may be slightly denser.
- Rolled oats: add texture and make the muffins more filling. Use certified gluten-free oats if needed for gluten free protein muffins.
- Protein powder: vanilla protein powder works best here. Whey or plant-based both work. Plain or unflavored works too. If you prefer, you can omit it and reduce the Greek yogurt by about ½ cup, or replace it with ¼ cup almond flour or oat flour.
- Blueberries: fresh or frozen blueberries both work. Frozen berries may make the batter slightly purple.
- Baking powder: helps the muffins rise and stay fluffy.
- Salt: a small amount balances the sweetness and brings out the blueberry flavor.
How to Make Blueberry Protein Muffins
Step 1: Prepare the pan and oats
Preheat the oven to 350°F (180°C).
Line a 12-cup muffin pan with paper liners or lightly spray it with oil.
Add 1 cup of the rolled oats to a blender and blend into a coarse flour. Keep the remaining ½ cup oats whole.
Step 2: Mix the wet ingredients
In a large bowl, mash the bananas with a fork until mostly smooth.
Add the eggs, Greek yogurt, honey, and protein powder.
Whisk until smooth and creamy.
Step 3: Add the dry ingredients
Add the almond flour, blended oats, whole oats, baking powder, and salt.
Stir gently until you no longer see dry flour.
Step 4: Fold in the blueberries and fill the pan
Gently fold in the blueberries.
Divide the batter evenly into the muffin pan. The cups will be quite full.
If you like, sprinkle sliced almonds on top before baking.
Step 5: Bake and cool
Bake at 350°F (180°C) for 22 to 26 minutes, or until the tops look golden and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 15 to 20 minutes before removing them. They will become more tender and easier to handle as they cool.
Enjoy these banana blueberry protein muffins for breakfast, snacks, or easy meal prep throughout the week.
Tips
- No protein powder? Omit it and use about ½ cup less yogurt, or replace it with ¼ cup almond flour or oat flour.
- Use ripe bananas: ripe bananas with brown spots make the muffins sweeter, softer, and more flavorful.
- Don’t overmix the batter: stir just until combined to keep the muffins soft and tender.
- Use a thick yogurt: thick Greek yogurt or Skyr gives the best texture and helps the muffins feel more satisfying.
- Choose the right protein powder: plant-based protein powders can absorb more liquid than whey. If the batter looks too thick, stir in 1 to 2 tablespoons of milk.
- Let the muffins cool before removing them: they firm up as they cool and are less likely to break.
- Freeze extras for later: these muffins freeze very well and make an easy grab-and-go breakfast or snack.
- If you are cooking for mixed diets: use dairy-free yogurt, plant-based protein powder, and a store-bought egg replacer so everyone can enjoy the same batch.
- Add texture on top: sliced almonds or a sprinkle of oats make the muffins look and taste more homemade.
- Make them sweeter if needed: if your bananas are not very ripe, add an extra drizzle of honey or a couple tablespoons of sugar.
Frequently Asked Questions
Yes. Frozen blueberries work well in these healthy blueberry muffins with oats. Add them straight from the freezer and fold them in gently so the batter does not turn too purple.
Vanilla protein powder gives the best flavor, but plain also works. Both whey and plant-based protein powders can be used in these protein muffins for breakfast.
Yes. Use a thick non-dairy yogurt and a plant-based protein powder. For a fully egg-free version, also use a store-bought egg replacer.
Let the muffins cool completely, then store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze well for up to 3 months.
Yes. If your bananas are not very ripe, you can add a little extra honey, maple syrup, or 1 to 2 tablespoons of sugar to the batter.
More wholesome muffins and make-ahead breakfasts
- Make Ahead Breakfasts
- Banana chocolate chip muffins
- Almond Flour Blueberry Muffins with Greek Yogurt
- Banana Oatmeal Muffins
- Morning Glory Muffins
- Peanut butter banana muffins
- High Fiber Muffins
- Baked Oatmeal Cups with Greek Yogurt
If you try this Blueberry Protein Muffins Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Blueberry Protein Muffins with Oats and Greek Yogurt
Ingredients
- 2 ripe bananas about 1 cup mashed (240 g)
- 2 eggs
- 1 cup Greek yogurt full-fat, 2%, or nonfat
- ⅓ cup honey
- 1¼ cups almond flour
- 1½ cups rolled oats 1 cup blended (100g) and ½ cup whole (50g)
- ½ cup protein powder vanilla, plain, whey, or plant-based, see notes for substitutions
- 1 heaping cup blueberries
- 2½ teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners or lightly spray with oil.Blend 1 cup of the oats into a flour and keep the remaining ½ cup oats whole.
- In a large bowl, mash 2 ripe bananas with a fork until mostly smooth. Add 2 eggs, 1 cup Greek yogurt, ⅓ cup honey, and ½ cup protein powder, then whisk until smooth.
- Add 1¼ cups almond flour, blended oats, whole oats, 2½ teaspoons baking powder, and ¼ teaspoon salt. Stir gently until you no longer see dry flour.
- Fold in 1 heaping cup blueberries. Divide the batter evenly into the muffin cups. They will be quite full. Sprinkle chopped almonds or rolled oats on top if you like.
- Bake at 350°F (180°C) for 22 to 26 minutes, or until golden on top and a toothpick comes out clean. Let the muffins cool in the pan for 15 minutes before removing. They become easier to handle as they cool.
Notes
- Bananas → 3/4 cup (180g) unsweetened applesauce
- Eggs → Store-bought egg replacer for baking
- Greek yogurt → Low-fat Greek yogurt, Skyr, or thick non-dairy yogurt
- Honey → Maple syrup
- Almond flour → Fine almond meal
- Rolled oats → Certified gluten-free oats
- Protein powder → Whey, plant-based, plain, or vanilla protein powder. You can also omit it and use about ½ cup less Greek yogurt, or replace it with ¼ cup almond flour or oat flour.
- Blueberries → Fresh or frozen blueberries
- Baking powder → No substitute recommended
- Salt → Fine sea salt or kosher salt
- No protein powder? Omit it and use about ½ cup less yogurt, or replace it with ¼ cup almond flour or oat flour.
- Use ripe bananas for sweeter, softer, more flavorful muffins
- Don’t overmix the batter or the muffins can turn dense
- Thick Greek yogurt or Skyr gives the best texture
- Let the muffins cool 15 minutes (not more) before removing them from the pan
- Add sliced almonds or oats on top for extra texture
- If bananas aren’t very ripe, add a little extra honey or sugar
- Freeze extras for quick breakfasts and snacks later
- For dairy-free muffins, use non-dairy yogurt and plant-based protein powder
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Great recipe! With or without the honey! Bonus that it’s GF!
It says 1½ cup of rolled oats. 1 cup blended and 1/2 whole. Is that chopped finely to measure a cup or chop the cup into whatever amount it will blend to?
Hi Jackie 🙂
Measure the oats before blending. You’ll use 1½ cups total rolled oats: blend 1 cup of whole rolled oats into a coarse flour, then keep the remaining ½ cup oats whole and stir them into the batter later for texture.
Hope that helps, and enjoy the muffins. Kindest,
Louise
I’m allergic to almonds. What other flour can I use?
Hi Cynthia, I’m sorry to hear about your almond allergy.
We haven’t tested these muffins with other flours yet, so I can’t say for sure how they’d turn out. If you decide to experiment, oat flour would probably be the closest option, but you may need to adjust the texture slightly.
Kindest,
Louise
Great
CAN I FORGO THE PROTEIN POWDER?
Hi Daniella,
Yes, absolutely, you can make them without the protein powder. The muffins should still turn out soft and delicious, just a little less high in protein.
When you omit the protein powder, reduce the Greek yogurt to 1/2 cup instead of 1 cup. Be mindful that the muffins will be smaller (as the batter is reduced).
Hope you enjoy them.
Best,
Louise
Wonderful recipe
Happy Friday Louise n Niko
Question for the high protein blueberry muffins can I use chia seeds in place of protein powder and if so how much chia?
Thanks have a great weekend!
Best, Donna
Hi Donna,
Happy (delayed) Friday 😊
We haven’t tested the muffins with chia seeds instead of protein powder, so I can’t say for sure how the texture will turn out. Our guess is that a small amount — maybe 1 to 2 tablespoons — could work for a little extra nutrition, but we wouldn’t replace all of the protein powder with chia alone.
Since chia absorbs quite a bit of liquid, the batter may also thicken more as it sits.
Hope that helps a little, and have a wonderful weekend. Best,
Louise