These delicious and Healthy Oat Banana Blueberry Muffins are made with no sugar and yogurt and has added protein. Packed with goodness from the oats and fruit, and with an additional 5g protein per muffin, you will never be able to tell these muffins are a healthier alternative. The best part? They come together and are baked and ready to eat in less than an hour!
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Why you will love my Healthy Oat Banana Blueberry Muffins
While most Banana Blueberry Muffins are packed with sugar and butter, my version is free from refined sugars, and uses a reduced amount of butter and yogurt to keep it super moist and fluffy.
Packed with 5g protein each, these muffins provide a satisfying energy boost that will keep you feeling fueled throughout the day. Plus, they are incredibly easy to make and are baked in under 30 minutes.
Whether you’re seeking a nourishing dessert or a delightful afternoon snack, my Healthy Oat Banana Blueberry Muffins are bound to become a cherished favorite in your kitchen.
Macros for Healthy Oat Banana Blueberry Muffins
Per Muffin (12):
Calories: 150
Carbohydrates: 20g
Protein: 5g
Fat: 5g
More High Protein Desserts to try
Mini Marble Cheesecakes- High Protein, Low Calorie
The Best Healthy Cinnamon Rolls (Low calorie, high protein & super fluffy)
Healthier Chocolate Chip Muffins- No Bananas required!
Ingredients and Substitutions for Healthy Oat Banana Blueberry Muffins
Flour- All purpose, can sub for oat flour or gluten free flour
Protein Powder- I use the Vanilla Buttercream Protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!). Can use whey or any other flavours
Rolled Oats- can use quick oats
Baking Powder
Baking Soda- using both baking powder and soda ensures the muffins rise well and maintains fluffiness
Zero Calorie Granulated Sweetener– I use a zero calorie natural sweetener from Natvia, sub for normal granulated brown or white sugar
Cinnamon- for flavour
Greek Yogurt/Protein Yogurt- I use YoPRO Vanilla Protein Yogurt, plain yogurt will work
Vanilla- for flavour
Light Butter- Can substitute with normal butter or vegan butter
Egg- can sub for a flax egg or extra 70g yogurt
Bananas & Blueberries
Milk + 1 tsp vinegar or lemon juice- I use a high protein, low fat milk but you can use a plant milk. Adding 1 tsp of vinegar or lemon juice will turn the milk into “buttermilk” due to the added acidity. This helps with the fluffiness but you can skip this step.
Tips
- Room Temperature Ingredients: Allow ingredients like eggs and milk to come to room temperature before using them. This promotes even mixing and better incorporation of ingredients.
- Gentle Mixing: When combining wet and dry ingredients, avoid overmixing. Overmixing can lead to dense and tough muffins. Mix until the ingredients are just incorporated to maintain a tender crumb.
- Fold in Blueberries: When adding blueberries, gently fold them into the batter using a spatula. This prevents overmixing and ensures even distribution of the berries
- Let batter sit in the fridge: From 30 minutes to overnight, this helps the flour to absorb more moisture, resulting in a thicker batter. A slightly thicker batter can help muffins maintain their shape and rise more evenly.
- Proper Filling: Use an ice cream scoop or a spoon to evenly fill the muffin cups. This ensures consistent muffin sizes and even baking.
- Cooling Time: Allow your muffins to cool in the pan for about 5-10 minutes after baking. Then, transfer them to a wire rack to cool completely. This prevents them from becoming soggy due to trapped steam.
How to store Healthy Oat Banana Blueberry Muffins
Room temperature: Place the cooled muffins in an airtight container and store for 1-2 days
Fridge: Place the cooled muffins in an airtight container and store for 3-5 days.
Freezer: If you want to store muffins for an extended period (up to 3 months), freezing is a great option. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in an airtight freezer-safe bag. Thaw frozen muffins at room temperature or gently reheat them in the oven or microwave.
Healthy Oat Banana Blueberry Muffins
Ingredients
- 50 g light butter melted and cooled slightly
- 50 g yogurt
- 1 egg
- 1/2 cup milk 125ml + 1/2 tsp vinegar or lemon juice to make buttermilk (you can use a light higher protein milk or a plant-based option)
- 2 bananas
- 1 tsp vanilla
- 100 g granulated sweetener A zero calorie sweetener was used in this recipe, or you can use normal sugar/brown sugar/monkfruit
- 170 g flour can sub for oat flour
- 30 g protein vanilla, cinnamon etc
- 80 g rolled oats
- 1 tsp cinnamon
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 100 g blueberries fresh or frozen
Instructions
- In a mixing bowl, combine the melted light butter and granulated sweetener. Mix until the ingredients are well combined and the mixture has a creamy texture.
- Add the egg, yogurt, buttermilk (prepared by combining milk with vinegar or lemon juice), and vanilla extract to the butter mixture. Mix thoroughly until the wet ingredients are fully integrated.
- Sift in the flour, protein powder, cinnamon, baking powder, baking soda, and a dash of salt. Gradually fold the dry mixture into the wet mixture, ensuring even incorporation.
- Dust the blueberries in some flour and gently fold into the mix, along with the rolled oats, reserving a small portion for topping the muffins.
- Rest and Develop Flavor and texture: For optimal flavor development and texture, cover the muffin batter and refrigerate for a minimum of 30 minutes. This step, while optional, allows the ingredients to harmonize and enhances the taste profile of the muffins.
- Preheat and Line: Preheat your oven to 180°C (350°F). While the oven heats up, prepare 12 muffin liners in a muffin tin. Distribute the muffin batter evenly among the prepared liners and sprinkle the reserved blueberries on top.
- Bake for 20-15 minutes or until a toothpick inserted into the center emerges clean.
- Once baked, allow the muffins to cool in the tin for 10-15 minutes, then transfer the muffins to a wire rack for further cooling.
