Ingredients
Dry Ingredients
1 cup oat flour
1/2 cup almond flour
1/2 cup IsaPro Vanilla whey protein powder (about 1.5 scoops)
1/4 cup sugar (regular or coconut)
1 tbsp chia seeds
1 tbsp ground flax seeds
1 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1 cup fresh blueberries (fold in after everything is mixed together)
Wet Ingredients
1 cup milk (your choice of type)
2 eggs
1 tbsp olive oil
1 tsp vanilla
Instructions
Preheat the oven to 375℉
Line your muffin tin with liners (I like parchment paper liners… no need for non-stick spray)
Combine all of the Dry Ingredients (with the exception of fresh blueberries) into a medium bowl, mix by hand.
Combine all of the Wet Ingredients into a separate small bowl, wisk to incorporate.
Add the wet ingredients to the dry ingredients, stirring till combined.
Fold in the fresh blueberries.
Fill your muffin tin. (I like using an ice cream scoop to ensure they are evenly filled… I often just put one scoop in each, as my kids like smaller muffins)
Bake at 375℉ for 20 minutes, or until a toothpick inserted in the muffin comes our clean.
Remove the muffins from the tin and cool on a rack. You can refrigerate any leftover muffins for up to 5 days. Or, store muffins on your counter in an airtight container for up to 48 hours (depending on how hot your kitchen gets)
Notes
- Oat Flour: You can make your own by putting dry, raw oats into a blender. I like Bob’s Red Mill Gluten Free.
- Protein Powder: Please feel free to substitute your favorite powder. This recipe uses about 64 grams of powder. IsaPro is by Isagenix.
- Almond Flour: If you choose, you can easily increase almond flour to 1 cup and remove the protein powder.
- Chia Seeds: Provides added protein, fiber and healthy omegas.
- Ground Flax Seeds: Provides fiber and healthy omegas.