Happy Monday! The start to a new week. Although every day seems to blend into the other right now, I can always tell when it’s Monday. This is mostly due to the weekend feeling slightly different than the weekdays. In any case, the start of the week is always a nice feeling. I like to plan out my weekly goals on Sundays, so I hit the ground running on Monday morning. In the plans for this week was to create a recipe using fresh blueberries since ours were starting to turn. Hello, Blueberry Oat Protein Muffins.
These blueberry oat protein muffins use protein pancake mix instead of straight flour. It adds a really great flavor to the finished muffin with a slight similarity to the flavor of blueberry pancakes. In addition to the protein pancake mix, this recipe uses a small amount of pulsed oats as well. You can purchase straight oat flour from the store, or as I did you can pulse some oats in the food processor.
Ingredients
- Protein Pancake Mix: I am sure you have seen some variation of protein pancake mix on the shelves at the grocery store. The brand I used in this recipe was Kodiak Cakes: Power Cakes, Flapjack and Waffle Mix (buttermilk flavor.) These mixes are generally versatile and can be used for other baking purposes like cookies and biscuits.
- Oats/Oat Flour: Though most of the flour body of this recipe comes from the pancake mix, it does call for a small amount of pulsed oats. I just pulsed old-fashioned rolled oats in my food processor, but you can use store-bought oat flour as well.
- Avocado Oil: Instead of canola oil or melted butter, I added avocado oil to this recipe. I like it for it’s health benefits, but also for its neutral flavor.
- Dairy: Instead of the typical milk seen in muffin recipes, I added a combination of Greek yogurt and oat milk. The Greek yogurt adds even more protein to these muffins, while the small amount of oat milk assists in the moisture of the batter. The oat milk also accentuates the lovely oat flavor of these muffins.
- Blueberries: This recipe calls for fresh blueberries. If you only have frozen blueberries on hand, use them straight from the freezer. Do NOT thaw them.
Procedure:
The first step is to preheat your oven to 375 degrees F. Grease or line the cups of a muffin tin, set aside.
In a large bowl, whisk together the pancake mix, brown sugar, oats, baking powder, salt, and cinnamon until thoroughly combined. Remove 1 tsp of this dry mix and sprinkle over the blueberries in a small bowl. Toss the blueberries to coat and set aside until needed.
In a small bowl, whisk the avocado oil, egg, and vanilla extract together. Pour into the dry ingredients and mix only until combined. Do NOT over-mix. Add the Greek yogurt and oat milk, again mixing just until combined. Fold in the blueberries.
Fill each muffin tin about 3/4 the way full. Sprinkle each muffin with granulated sugar.
Bake for 20 to 25 minutes, until golden brown or until a toothpick inserted into the center comes out clean. Allow to cool before eating.
Store in an airtight container at room temperature for a few days, or in the refrigerator for up to one week.
Because of the added protein, these blueberry oat protein muffins make a great breakfast or snack. The flavor of the muffins is deliciously nutty. The use of the pancake mix in these muffins almost makes them taste like blueberry pancakes, but in muffin form. I hope you enjoy these as much as I do. If you make them, comment below and let me know what you think!
Stay safe and stay strong <3
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Blueberry Oat Protein Muffins
Ingredients
- 1 ½ cups high protein pancake mix I used Kodiak Cakes Buttermilk Powercakes Mix.
- ½ cup old-fashioned rolled oats pulsed in food processor; see notes
- ¾ cup light brown sugar packed
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- ⅓ cup avocado oil
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- ½ cup Greek yogurt
- ¼ cup oat milk
- 1 cup fresh blueberries
- 1 tbsp granulated sugar
Instructions
- Preheat oven to 375° F. Grease or line a 12-cup muffin pan, set aside.
- In a large bowl, whisk together the pancake mix, oats, brown sugar, baking powder, salt, and cinnamon. Remove one tsp of dry ingredients and sprinkle over blueberries. Toss to coat.
- In a small bowl, whisk together the avocado oil, egg, and vanilla extract. Pour into the dry ingredients and mix only until combined.
- Add the Greek yogurt and milk to the batter, mixing only until just combined. Do not over-mix. Fold in the blueberries.
- Scoop the batter into the prepared muffin tins, filling each ¾ of the way full. Sprinkle each cup of batter with the granulated sugar.
- Bake for 20-25 minutes, until golden or until a toothpick inserted into the center comes out clean. Allow to cool before eating.
- Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Notes
- I pulsed old-fashioned rolled oats in my food processor. You can use oat flour here, to save time.
- If you are using frozen blueberries versus fresh, use them straight from the freezer. Do NOT thaw them.
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