These soft, naturally sweet muffins work brilliantly as a quick breakfast, post-gym snack or something to grab before a busy day. The banana keeps them moist, the blueberries add freshness, and the protein boost helps them feel a bit more substantial than the average muffin.
They also freeze well, which makes them ideal for meal prep.
A Few Easy Swaps
- Use raspberries instead of blueberries for a sharper flavour
- Add dark chocolate chips if you want a sweeter post-workout option
- Swap cinnamon for mixed spice in colder months
- Use plain flour if you do not have oat flour
Blueberry Banana Protein Muffins
Print RecipeIngredients
- Two ripe bananas
- Two medium eggs
- 120g Greek yoghurt
- 60ml honey or maple syrup
- One tsp vanilla extract
- 120g oat flour
- 80g vanilla protein powder
- One tsp baking powder
- Half tsp bicarbonate of soda
- One tsp cinnamon
- Pinch of salt
- 100g fresh blueberries
- Optional: 30g chopped walnuts for crunch
Instructions
Method
- Preheat your oven to 180°C and line a muffin tray with 10 cases.
- In a large bowl, mash the bananas until mostly smooth. Add the eggs, Greek yoghurt, honey and vanilla, then whisk together.
- In a separate bowl, mix the oat flour, protein powder, baking powder, bicarbonate of soda, cinnamon and salt.
- Fold the dry ingredients into the wet mixture until just combined. Try not to overmix or the muffins can become dense.
- Gently fold in the blueberries and walnuts if using.
- Divide the mixture evenly into the muffin cases. They should be around three-quarters full.
- Bake for 20–22 minutes until golden on top and a skewer comes out mostly clean.
- Leave to cool for 10 minutes before eating. They taste especially good slightly warm.
