Go Back

Vanilla Protein Blueberry Muffins

Print Recipe

Ingredients
  

  • 1.5 cups rolled oats
  • 1 cup organic Einkorn flour or omit the flour and just use 2.5 cups of rolled oats
  • 2 ripe bananas
  • 3/4 cup organic soy milk start with 1/2c and add another 1/4c if needed to thin the batter
  • 20 pitted Medjool dates
  • 1 tablespoon ground flaxseed or omit the chia and use 2Tbsp flax
  • 1 tablespoon chia seeds or omit the flax and use 2Tbsp chia
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla bean powder or 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • Pinch sea salt
  • 1 teaspoon apple cider vinegar
  • 1 scoop vanilla protein powder
  • 1 –1.5 cups blueberries
  • A couple of tablespoons of filtered water if needed to thin the batter.

Instructions
 

  • Preheat oven to 350°F and line or lightly grease a muffin tin.
  • Add the soy milk, filtered water, and apple cider vinegar to a high-speed blender (I used my Vitamix).
  • Add the pitted Medjool dates and blend until a smooth paste forms.
  • Add the ripe bananas and blend again until creamy and smooth.
  • Next, add the rolled oats, Einkorn flour, flaxseed, chia seeds, baking powder, baking soda, vanilla bean powder, cinnamon, sea salt, and vanilla protein powder.
  • Blend everything until the batter is smooth and creamy. If needed, add a tiny splash of water to help blend.
  • Pour the batter into a large bowl.
  • Gently fold in the blueberries by hand so they don’t break apart or turn the batter purple.
  • Fill the muffin tins evenly.
  • Add 3–4 extra blueberries on top of each muffin for a pretty bakery-style look.
  • Bake for 25 minutes, or until the tops are lightly golden and the muffins are set.
  • Let cool slightly before serving… although my husband couldn’t even wait that long 😂

Notes

Makes approximately 12 muffins.