Ingredients:

  • 2 cups (240g) all-purpose flour (or gluten-free blend)
  • 1 cup (85g) rolled oats (not instant)
  • 1/2 cup (40g) vanilla protein powder (whey, casein, or plant-based)
  • 1/2 cup (100g) granulated sugar (or sugar substitute)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (150g) fresh or frozen blueberries (thawed and patted dry if frozen)
  • 1 cup (240ml) milk (dairy or non-dairy)
  • 1/2 cup (120ml) unsweetened applesauce
  • 1/4 cup (60ml) melted coconut oil (or vegetable oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C). Line muffin tin with liners or grease well.
  2. In a large bowl, whisk together flour, oats, protein powder, sugar, baking powder, baking soda, and salt. Gently fold in blueberries.
  3. In a separate bowl, whisk together milk, applesauce, melted oil, eggs, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
  5. Evenly distribute batter into muffin cups, filling each about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.