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Muffins have long been a favorite among snack enthusiasts, offering a convenient way to enjoy a flavorful treat without sacrificing nutrition. In recent years, the demand for healthier options has skyrocketed, leading to the rise of recipes that emphasize wholesome ingredients and balanced nutrition. Enter Blueberry Power Pack Muffins, a deliciously nutritious alternative that not only satisfies your sweet tooth but also fuels your body with essential nutrients.

Healthy Blueberry Protein Muffins

Discover the joy of baking with Blueberry Power Pack Muffins, the perfect blend of taste and nutrition. These wholesome treats are packed with fiber, antioxidants, and plant-based protein, making them an ideal snack for breakfast or post-workout. Made with rolled oats, whole wheat flour, Greek yogurt, and sweetened with honey or maple syrup, they offer a deliciously creamy texture and vibrant flavor. Customize with nuts for added crunch, and enjoy a healthier option that the whole family will love. Start your baking adventure today!
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1/2 cup vanilla protein powder (plant-based or whey, as per preference)

1/2 cup Greek yogurt (plain or vanilla)

1/3 cup honey or maple syrup

1/4 cup almond milk (or preferred milk)

2 large eggs

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup fresh or frozen blueberries

Optional: 1/4 cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or spraying it with non-stick cooking spray.

    Mix the Dry Ingredients: In a large mixing bowl, combine the rolled oats, whole wheat flour, protein powder, baking powder, baking soda, cinnamon, and salt. Whisk these dry ingredients together until well combined to ensure even distribution of the baking agents.

      Combine the Wet Ingredients: In another bowl, whisk together the Greek yogurt, honey (or maple syrup), almond milk, and eggs until the mixture is smooth and creamy.

        Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula until just mixed. Be careful not to over-mix; some lumps are okay.

          Add Blueberries and Nuts: Gently fold in the blueberries to the batter. If you're using nuts, add them now as well to give your muffins an extra crunch.

            Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Enjoy: Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy warm or store in an airtight container for a quick, nutritious snack!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins