Saturday, March 21, 2015

Oatmeal Blueberry Protein Muffins

Oatmeal Blueberry Protein Muffins

Breakfast is one of the most important meals of the day and  tends to be the lowest in proteins.  It is important that you have a good source of protein at each meal.  Eggs is normally the go to protein for breakfast, but that can get boring if eaten everyday.  Adding protein powder to everyday breakfast items can be  great source of protein.  These muffins are a delicious source of not only protein but provides a balance meal in just 1-2 muffins.   Each muffin supplies fruit, whole grain, protein, and calcium.

The muffins are very light and fluffy.  I used vanilla protein powder which provided the sweetness needed to make a tasty muffin. The fresh blueberries were delicious in the muffins providing moisture and provides a great source of antioxidants. The oats and applesauce provide a great source of fiber for digestion  health.  I also used all-purpose flour instead of whole wheat flour since whole wheat flour makes be breakout.

The recipe makes a dozen large muffins.  I shared the muffins with my husband.  We ate two a day making the muffins last for 3 days.  The leftovers become an easy grab and go breakfast.

Oatmeal Blueberry Applesauce Muffin

Servings: 12 muffins


1 1/3 cup whole wheat flour
¾ cup old fashion oats, plus 3 tbsp oats separated
¼ tsp salt
4 scoop vanilla protein powder
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 cup apple sauce
1 ¼ cup blueberries
1/3 cup walnuts
1tbsp flour
1 tbsp melted butter

In bowl mix 1 1/3 cup of whole wheat flour, ¾ cup old fashion oats, 1 tsp baking powder,  4 scoops of vanilla protein powder, ½ tsp baking soda, ¾ tsp cinnamon, ¼ tsp salt.  In a separate bowl mix 1cup applesauce, 1 tsp olive oil, ¼ cup brown sugar, 1 egg and 3/4 cup almond milk.  Mix wet and dry ingredients.  Add 1 ¼ cup blueberries and ½ cup chopped walnuts. Scoop into lined muffin pan. For topping mix 3 tbsp oats, ¼ cup walnuts, 1 tbsp flour, 1 tbsp melted butter and ¼ tsp cinnamon and a sprinkle on top of muffins.  Bake at 375 degrees for 15-20 min.

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