Blueberry-Vanilla Oatmeal Protein Muffins
June 22, 2020
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3
Note: This recipe contains optional eggs. If you are egg intolerant, please use flaxseed instead.
Look no further! Instead of the conventional sugar-bomb, here’s a gluten-free, dairy-free muffin that’s loaded with protein, fiber, and the healthy fats you need to power through your day, with no added sugar.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 12 Muffins
1Preheat oven to 425F. Line a 12-cup muffin tin with paper liners.
2Place oats in a food processor and pulse a few times, then soak oats in milk for about 30 minutes. (You can skip the soak in a pinch, but this makes the muffins more moist!).
3In a large bowl, combine the almond flour, chopped pecans, cinnamon, nutmeg, baking powder, baking soda, protein powder, sweetener, and sea salt. Whisk well and set aside.
4Combine the soaked oats, eggs, oil, applesauce, and vanilla extract in a separate small mixing bowl.
5Add wet ingredients to the dry, and stir with a wooden spoon or rubber spatula until just moistened. Don’t overmix – stir enough to eliminate pockets of dry ingredients, but don’t worry if there are lumps.
6Gently fold in the blueberries.
7Using a tablespoon, fill lined muffin cups full with batter.
8Bake for about 20-25 minutes, or until the muffin tops are golden brown and a toothpick inserted in the middle of a muffin comes out clean.
9Let muffins cool completely to ensure the paper comes off easily.