High Protein Gluten-Free Blueberry Muffins
Elevate your snacking game with these High Protein Gluten-Free Blueberry Muffins—perfectly moist, bursting with fresh blueberries, and packed with nourishing ingredients. Crafted with gluten-free oat flour and vanilla protein powder, these muffins deliver a hefty dose of protein to keep you energized throughout the day. Sweetened naturally with honey and enriched with almond milk and coconut oil, they strike the perfect balance between wholesome and indulgent. A touch of xanthan gum ensures a tender, bakery-style texture without any gluten. Ready in just 35 minutes, these easy-to-make muffins are ideal for busy mornings, post-workout refueling, or a guilt-free dessert. Enjoy them fresh out of the oven or store them for on-the-go convenience—your taste buds and body will thank you!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free oat flour
- 0.75 cup Vanilla protein powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk
- 2 units Large eggs
- 0.33 cup Honey
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 0.5 teaspoon Xanthan gum
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the wells.
In a large bowl, whisk together the gluten-free oat flour, vanilla protein powder, baking powder, baking soda, salt, and xanthan gum.
In a separate medium-sized bowl, whisk together the almond milk, eggs, honey, melted coconut oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your high protein gluten-free blueberry muffins warm or store them in an airtight container for up to three days.
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 85.2 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1189 mg | 91% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1610 mg | 34% | |
*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.
