Simple and protein-packed, these blueberry oatmeal muffins make for a great breakfast or quick afternoon snack. Meal prep this 5 ingredient recipe for a wholesome, clean breakfast on your busiest mornings!
A high-protein breakfast is the best way to start the day. When I focus my meals around protein and fiber, I have better energy and stay full for longer periods of time.
These protein-packed muffins are probably the healthiest blueberry muffin you’ll ever eat. And you likely already have all of the ingredients in your fridge and cupboard!
Coat muffin tin with coconut oil or coconut oil cooking spray.
Fill the bottom of each muffin cup with rolled oats (less than ¼ c per tin).
Add 4-5 blueberries per muffin, sprinkle with cinnamon to taste and top with a sprinkle of chia seeds.
Fill each tin with either 1 beaten whole egg or egg whites.
Bake at 350 for 20 minutes until slight browning around muffin top and edges.
Notes
*Makes 12 muffins (a serving is 2-3 muffins). **Store leftovers in fridge or portion out 2-3 muffins per container and freeze so you can grab and go (let them thaw overnight). ***Top with nut butter of choice for extra protein and flavor.
Prep Time:5 mins
Cook Time:20 mins
Category:Breakfast / Snack
Cuisine:Clean Eating
Nutrition
Serving Size:2-3 muffins
Oatmeal Muffins FAQs
Are Oatmeal Muffins Good For You?
Oatmeal muffins use oats which are high in fiber, making them an excellent option for breakfast. A combination of protein and fiber will help keep you full for longer, which is why I love to start my day with these blueberry and egg oatmeal muffins.
Which Oatmeal Is Best For Baking?
Old fashioned oats or rolled oats are great for baking because they are flat and flakey. They absorb more water and cook faster than steel-cut oats and are my preferred choice for bars, bites, cookies, and muffins.
Protein-Packed Blueberry Oatmeal Muffins
You can probably make these protein muffins right now with what you have in your fridge and cupboard! All you need is:
A dozen whole eggs or 24 oz liquid egg whites
Old fashioned rolled oats
Blueberries
Chia seeds
Cinnamon
Coconut oil
I personally prefer to top these muffins with some nut butter for extra protein and flavor.
I typically make a dozen of these a week and keep them on hand for a grab-and-go breakfast or quick snack.
One serving is 2-3 muffins. You can store leftovers in the fridge or portion out 2-3 muffins per container and freeze them so you can grab and go (I recommend letting them thaw in the fridge overnight).
