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    Home » Recipes » Muffins

    Blueberry Oat Protein Muffins

    Published: Jul 27, 2020 · Modified: May 12, 2021 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 4 Comments

    Jump to Recipe Print Recipe

    These Blueberry Oat Protein Muffins are made from protein pancake mix. Full of flavor, these muffins taste like blueberry pancakes. Perfect for breakfast or as a healthy snack, these muffins are sure to satisfy you!

    Sometimes you just need a muffin, but what if that muffin had added protein? Say hello to blueberry oat protein muffins made from protein pancake mix. The use of the pancake mix in these muffins almost makes them taste like blueberry pancakes but in muffin form.

    Jump to:
    • What Makes These Protein Muffins?
    • Are Protein Muffins Healthy?
    • Ingredients
    • Instructions
    • Frequently Asked Questions
    • Other Protein Muffin Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    What Makes These 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 number 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.

    Are Protein Muffins Healthy?

    Muffins may not be the healthiest snack of them all, but if you are going to have a muffin it might as well have the added benefit of protein and whole grains. Depending on the protein pancake mix you use, depends upon the ingredients and their ratios. Typically these protein pancake mixes will be made from whole wheat, almond, or oat flour. And they will have the addition of a protein blend which could include protein isolates, whey protein, or another form of protein powder.

    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 number 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 its 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.

    Instructions

    1. Preheat your oven to 375 degrees F. Grease or line the cups of a 12-cup muffin tin, set aside.
    2. Combine the Dry Ingredients: In a large bowl, whisk together the pancake mix, brown sugar, oats, baking powder, salt, and cinnamon until thoroughly combined. Remove 1 teaspoon of this dry mix and sprinkle over the blueberries in a small bowl. Toss the blueberries to coat and set aside until needed.
    3. Combine the Liquid Ingredients: 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.
    4. Fill each muffin tin about ¾ the way full. Sprinkle each muffin with granulated sugar.
    5. Bake for 20 to 25 minutes, until golden brown or until a toothpick inserted into the center comes out clean. Allow the muffins 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.

    Frequently Asked Questions

    Can protein muffins be frozen?

    Yes, you can freeze protein muffins. Tightly wrap the muffins in plastic film or foil and then place the wrapped muffins into a freezer safe bag. Make sure to mark the bag with the name of the muffins as well as the date, so you don’t forget when they were made. Freeze for up to 3 months. 

    How do you store muffins? And, how long do these blueberry oat protein muffins stay good for?

    Store muffins in an airtight container. These muffins can be stored at room temperature for up to 4 days and up to a week if stored in the refrigerator.

    Other Protein Muffin Recipes You'll Love

    • Peanut Butter Protein Muffins
    • Apple Cinnamon Protein Muffins
    • Banana Walnut Protein Muffins
    • Chocolate Chip Pumpkin Protein Muffins

    Because of the added protein, these blueberry oat protein muffins make a great breakfast or snack. The flavor of the muffins is deliciously nutty. I hope you enjoy these as much as I do.

    📖 Recipe

    Blueberry Oat Protein Muffins

    Katelyn Theofanis
    These blueberry muffins are made from protein pancake mix which means they're packed with protein. They are full of nutty flavor and taste like blueberry pancakes.
    4.88 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Bake Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Muffins, Snack
    Cuisine American
    Servings 12 muffins
    Calories 192 kcal

    Equipment

    • Muffin Pan
    • Food Processor

    Ingredients
      

    • 1 ½ cups 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 teaspoon baking powder
    • ¼ teaspoon salt
    • ½ teaspoon ground cinnamon
    • ⅓ cup avocado oil
    • 1 large egg room temperature
    • 1 teaspoon pure vanilla extract
    • ½ cup Greek yogurt
    • ¼ cup oat milk
    • 1 cup fresh blueberries
    • 1 tablespoon 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 teaspoon 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 4 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. 

    Nutrition

    Calories: 192kcalCarbohydrates: 27gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 18mgSodium: 194mgPotassium: 106mgFiber: 2gSugar: 17gVitamin A: 40IUVitamin C: 1mgCalcium: 106mgIron: 1mg
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    DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!

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    I am the recipe developer, content creator, and photographer behind Sugary Logic. Sugary Logic's recipes are clear, simple, and easy to learn. These are all recipes I enjoy regularly (yes, the sweets too.) I'm so happy you're here, and I hope you enjoy these recipes as much as I do. Read More…

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    Comments

      4.88 from 8 votes (6 ratings without comment)

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    1. Marissa

      January 21, 2022 at 10:04 pm

      5 stars
      This is the third recipe I’ve tried for kodiak protein muffins and I finally found the one!! These are fantastic. They actually taste like muffins, are light and fluffy, and not dense and too pancake-y like the other recipes. The only thing I did differently was adding 2TBSP of chia seeds to the dry mix, melted butter instead of avocado oil, and brown sugar + some extra oats on top instead of granulated sugar. I like these better than regular muffins!

      Reply
      • Katelyn Ryan

        January 24, 2022 at 10:50 am

        Marissa, I am so happy to hear that you enjoy this recipe! I love the additions of the chia seeds and melted butter. I will have to try your version the next time I make a batch of these. Thank you for the positive feedback!

        Reply
    2. Kelly

      September 11, 2022 at 8:49 pm

      5 stars
      These are soooooo good! I’m not a baker but I followed the recipe exactly and they came out perfectly. Thank you!

      Reply
      • Katelyn Theofanis

        September 13, 2022 at 10:03 am

        Kelly, I am so happy to hear that you enjoyed these muffins! Thank you for the positive review. 🙂

        Reply

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    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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