The kids loved these blueberry banana protein muffins for breakfast! They’re a fun change from our usual overnight oats or baked oats, and extras are easy to reheat the next morning.
A QUICK NOTE
Use a ripe banana for easy mashing, and fold the blueberries in gently after mixing the batter. I like these best warm.
BAKE TIME
About 25 minutes
INGREDIENTS
¾ cup whole wheat flour
½ cup vanilla protein powder
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 large ripe banana (about ½–¾ cup mashed)
¼ cup coconut milk or milk of choice
¼ cup maple syrup
1 teaspoon vanilla extract
1 large egg
½ cup coconut oil, lightly melted
½ cup fresh or frozen blueberries
DIRECTIONS
1. Preheat the oven to 350°F. Line a muffin tin.
2. In a large bowl, whisk together the flour, protein powder, baking powder, cinnamon, and salt.
3. In a separate bowl, mash the banana until smooth. Whisk in the milk, maple syrup, vanilla, egg, and melted coconut oil.
4. Pour the wet ingredients into the dry ingredients and mix just until combined. Gently fold in the blueberries.
5. Divide the batter among the lined muffin cups. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
6. Enjoy warm. Store extras in the refrigerator and reheat for breakfast.
