Blueberry Protein Muffins or Cookies
Elevate your snack game with these Blueberry Protein Muffins or Cookies, a versatile recipe packed with wholesome ingredients and a boost of protein! Perfect for breakfast on-the-go or a post-workout treat, these treats combine the sweetness of fresh blueberries, the richness of Greek yogurt, and the subtle warmth of cinnamon. Whether made as fluffy muffins or soft, chewy cookies, this recipe offers customizable options like using almond flour for a gluten-free version or adding dark chocolate chips for a touch of indulgence. Ready in under 30 minutes, they’re easy to prepare and bursting with flavor, offering a nutritious and satisfying way to fuel your day.
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Recipe Information
Ingredients
- 1 cup All-purpose flour (or almond flour for gluten-free)
- 1 scoop Protein powder (vanilla or unflavored)
- 0.5 cup Rolled oats (optional, for texture)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Greek yogurt (plain or vanilla)
- 1 large Egg
- 0.25 cup Maple syrup or honey
- 0.25 cup Unsweetened almond milk (or milk of choice)
- 1 teaspoon Vanilla extract
- 0.75 cup Fresh blueberries
- 0.25 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease a baking sheet if making cookies.
In a large mixing bowl, combine the flour, protein powder, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Stir to ensure even distribution of the dry ingredients.
In a separate bowl, whisk together the Greek yogurt, egg, maple syrup (or honey), almond milk, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins or cookies tender.
Fold in the fresh blueberries and dark chocolate chips (if using) with a spatula, being careful not to crush the blueberries.
If baking muffins, fill each muffin liner about 3/4 full with batter. If making cookies, drop spoonfuls of batter onto the prepared baking sheet, leaving space for spreading.
Bake in the preheated oven for 16-18 minutes for muffins or 12-14 minutes for cookies, or until a toothpick inserted in the center comes out clean.
Allow the muffins or cookies to cool for 5 minutes in the tin or on the sheet before transferring to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 9.3 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 133 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
