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Blueberry protein muffin split open to show soft crumb and juicy blueberries inside.

Blueberry Protein Muffins with Oats and Greek Yogurt

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 muffins
Author: Nico Pallotta

  • 2 ripe bananas about 1 cup mashed (240 g)
  • 2 eggs
  • 1 cup (240 g) Greek yogurt full-fat, 2%, or nonfat
  • ⅓ cup (110 g) honey
  • 1¼ cups (125 g) almond flour
  • 1½ cups (150 g) rolled oats 1 cup blended (100g) and ½ cup whole (50g)
  • ½ cup (50 g) protein powder
  • 1 heaping cup (160 g) blueberries
  • 2½ teaspoons (10 g) baking powder
  • ¼ teaspoon salt

  • 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.
    Step 1 Rolled oats blended into coarse oat flour in a small food processor.
  • 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.
    Step 2 Mashed bananas mixed with Greek yogurt, eggs, and protein powder in a glass bowl.
  • 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.
    Step 3 Muffin batter with oats and almond 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.
    Step 4 Muffin pan filled with thick blueberry batter.
  • 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.
    Step 5 Golden blueberry protein muffins cooling in the muffin pan on a marble surface.
Substitutions
  • 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
  • Blueberries → Fresh or frozen blueberries
  • Baking powder → No substitute recommended
  • Salt → Fine sea salt or kosher salt
 
Tips
  • 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
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