These healthy blueberry muffins are packed with good for you ingredients! They’re gluten-free, low in fat and sugar, high in protein and only 100 calories each!
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 1/4 cups oat flour
- ¼ cup almond flour
- ¼ cup vanilla protein powder
- ¼ cup coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ⅓ cup plain Greek yogurt
- 3 Tablespoons egg whites
- 1 teaspoon vanilla
- 1 cup fresh blueberries
- Preheat the oven to 375° F.
- Spray 9 cups of your muffin tin with non-stick cooking spray (I use coconut oil spray), or use paper liners.
- Combine the almond milk and apple cider vinegar in a glass mixing bowl, whisk and set aside.
- Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl.
- Add the greek yogurt, egg whites and vanilla into the bowl with the almond milk. Stir to combine.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the blueberries.
- Fill 9 wells of the muffin tin.
- Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
- Let muffins cool before removing from tin and serving. Refrigerate leftovers in a covered container for up to one week. Eat cold or reheat in the toaster over before serving.
- If you want to keep the recipe dairy-free, you can use dairy-free coconut or almond yogurt.
- If you don’t have oat flour, you can make your own by grinding rolled oats in a food processor or blender. Whole wheat flour will also work if you’re not gluten-free.
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 104
- Sugar: 7g
- Fat: 3g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
Keywords: blueberry muffins