We all have our go-to at a coffee shop. That one bakery item that your eyes narrow and scan for in the glass display case. The one that pairs perfectly with that iced coffee. My go-to has ALWAYS been blueberry muffins.
The sugary crust.
The burst of sweet blueberries.
When I recreated that wonderful blueberry muffin-ness in a clean, healthy recipe, I just about danced around my kitchen. All the flavor, none of the bad stuff. Count me in.
Do y’all remember those Otis Spunkmeyer pre-packaged muffins that used to be so popular? All my friends loved the chocolate ones, but I picked blueberry every. single. time. I was seriously addicted to those things. I think I lived off of them for a while in middle school (sorry, mom). Now that I’m grown up I’ve given up my stash of those muffins, so I created this healthy version to fill the empty void in my heart. (Kidding…sort of.)
These clean eating blueberry muffins use all natural ingredients, and no added sugars 👏 They’re sweetened naturally with bananas. If you’ve never baked with oat flour before, it’s easy to make. Simply pour your oats into a blender or food processor and blend until it’s a fine dust. You can sub almond flour for oat flour to make this blueberry muffin recipe gluten free.
The best part of this recipe? It’s made in a blender. Minimal dirty dishes. Yes please🙋
This blueberry muffin recipe calls for your favorite vanilla protein powder to pack in some extra goodness in these babies. I use Nuzest protein for all my protein smoothies, muffins, and other baked goodies. It’s the only protein powder I’ve found that doesn’t taste chalky or leave me feeling nauseous.
I’ve tried the vanilla, chocolate and cappuccino flavors and love them all. Vanilla and chocolate is what I keep on hand the most. If you want to try it out, use the code ASIMPLIFIEDLIFE for 15% off your order! I order two tubs at once to get free shipping since I know I’m going to use them both anyway.
| Prep Time | 5 minutes |
| Cook Time | 18-20 minutes |
| Servings |
muffins
|
- 3/4 c old fashioned oats
- 3 bananas
- 2 eggs
- 2 scoops nuzest vanilla protein
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 cup blueberries
Ingredients
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- Place the oats into a food processor or blender. Blend until they reach a fine consistency (now you have oat flour.)
- To the blender, add the rest of the ingredients except the blueberries. Blend until mixed well.
- Pour into bowl or remove the blades. Add blueberries and stir to combine.
- Fill muffin tins about 2/3 of the way full. Bake at 350 degrees for 18-20 minutes, or until a toothpick comes out clean.
- Substitute almond flour to make the recipe gluten free.
- Top with pecans or walnuts if desired!
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Be sure to hashtag #simplifiedeats when you bake these!
Thanks for reading,
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