High Protein Gluten-Free Blueberry Muffins
Start your day with a burst of nutrition and flavor with these High Protein Gluten-Free Blueberry Muffins! Crafted with wholesome gluten-free oat flour, a boost of vanilla protein powder, and naturally sweetened with honey, these muffins are as healthy as they are delicious. Juicy fresh blueberries add a pop of tart sweetness, while a touch of xanthan gum ensures the perfect fluffy texture without gluten. Packed with protein and free of refined sugars, these muffins are ideal for a breakfast on-the-go, post-workout snack, or even a guilt-free treat. Ready in just 35 minutes and baked to golden perfection, they’re a convenient and nourishing option for busy mornings. Completely gluten-free and made with simple ingredients, these muffins cater to health-conscious eaters without compromising on flavor. Bake up a batch today and enjoy the perfect blend of taste and nutrition!
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Ingredients
- 1.5 cups Gluten-free oat flour
- 0.75 cup Vanilla protein powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk
- 2 units Large eggs
- 0.33 cup Honey
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 0.5 teaspoon Xanthan gum
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the wells.
Step 2
In a large bowl, whisk together the gluten-free oat flour, vanilla protein powder, baking powder, baking soda, salt, and xanthan gum.
Step 3
In a separate medium-sized bowl, whisk together the almond milk, eggs, honey, melted coconut oil, and vanilla extract until well combined.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Step 5
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Step 7
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Enjoy your high protein gluten-free blueberry muffins warm or store them in an airtight container for up to three days.
Nutrition Facts
| Serving size | (918.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2080.8 |
| Total Fat 88.7g | 0% |
| Saturated Fat 56.2g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 417mg | 0% |
| Sodium 2879.4mg | 0% |
| Total Carbohydrate 220.2g | 0% |
| Dietary Fiber 23.9g | 0% |
| Total Sugars 85.2g | |
| Protein 120.4g | 0% |
| Vitamin D 167.8IU | 0% |
| Calcium 1188.7mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 1609.9mg | 0% |
Source of Calories