These Blueberry Oat Protein Muffins are made from protein pancake mix and packed with protein. Full of flavor, these muffins taste like blueberry pancakes. Perfect for breakfast or as a healthy snack, these muffins are sure to satisfy you!
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.
Blueberry Oat Protein Muffin 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.
How to make these muffins
- Preheat your oven to 375 degrees F. Grease or line the cups of a muffin tin, set aside.
- 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 tsp of this dry mix and sprinkle over the blueberries in a small bowl. Toss the blueberries to coat and set aside until needed.
- 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.
- Fill each muffin tin about ¾ 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.
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.
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 Recipes You'll Love
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!
Blueberry Oat Protein Muffins
- 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 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
- 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 4 days, or in the refrigerator for up to a week.
- 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.