Blueberry Oat Protein Muffins

Some food feels just as good coming out as it does going in. These muffins are that food for me. I wish I could guarantee that these muffins will make your life better, but my lawyers won’t let me so instead I’ll say, “Side effects of these muffins MAY include: healthy poops, the uncontrollable urge to write a handwritten letter to your great aunt, and up to a 5% increase in productivity”.

The Story

The Ingredients

Notes -

Oats: If you need this recipe to be truly gluten-free, you must use oats labeled as "gluten-free".

Protein Powder: I have a sensitive tummy and many protein powders don't work for me, so I have only tested with the unflavored Garden of Life Raw Organic Plant-Based Protein.

Salt: Salinity to volume varies by brand. I almost always use Diamond Crystal Kosher. If you use Morton's Kosher or regular table salt, use half the amount by volume, or the same by weight.

The Recipe

makes 12 muffins

Ingredients

Dries:

• 2 cups (220g) rolled oats (see note)
• 3/4 cup (100g) raw, unsalted almonds
• 2 TB (19g) chia seeds
• 2 TB (14g) flax seeds
• 2 TB (18g) hemp hearts
• 1 1/4 cups (128g) protein powder (see note)
• 2 tsp (4g) ground cinnamon
• 4 tsp (15g) baking powder
• 3/4 tsp (5g) baking soda
• 1 1/2 tsp (5g) Diamond Crystal kosher salt (see note)

Wets:

• 1/2 cup (150g) maple syrup
• 4 large eggs
• 3 TB (36g) olive oil
• 2 tsp (6g) vanilla extract or paste
• 1 cup (240g) milk (dairy or non)
• Zest of 1 lemon
• 2 cups (250g) fresh or frozen blueberries (if frozen, leave in the freezer until the last possible moment)

To Make

1. Prepare

Preheat the oven to 350ºF/177ºC. Line a standard muffin tin with paper or silicone liners.

2. Mix the dries

Add all the dries to a high-powered blender or food processor and blend until mixed well and finely ground.

3. Mix the wets

Crack the eggs into a large bowl and whisk well. Add the remaining ingredients except the blueberries and mix until thoroughly combined and no dots of oil linger on the surface.

4. Combine

Add all the dries to the bowl with the wets and use a wooden spoon or rubber spatula to mix well. Make sure there are no pockets of dry bits. Add the blueberries and mix gently to distribute evenly.

5. Bake

Scoop the batter into the prepared muffin tin using a cookie scoop or two spoons. Wipe up any drips. Place in the oven to bake until golden brown and a cake tester or toothpick inserted into the middle of a muffin comes out with moist crumbs, about 20-25 minutes. Avoid testing directly into a blueberry if you can help it.

6. To serve & store

Place the tin on a wire rack and allow the muffins to cool completely in the tin. Enjoy these muffins either:

• As is!
• Warm with plenty of butter and flakey salt.
• Cold with a scoop of cottage cheese or plain yogurt.

Store the muffins in an airtight container in the fridge for up to a week.

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I hope you make and enjoy this recipe!

Thank you for being here!

💖, Katrina

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