Easy Protein Blueberry Muffins
These quick and easy Protein Blueberry Muffins are made with Kodiak flapjack mix and a combination of fresh and pantry-stable ingredients. Ripe bananas and maple sugar add irresistibly sweet flavor, and collagen peptides add even more protein!
These protein blueberry muffins taste like an indulgent sweet treat, but they’re nourishing and a great source of protein. In under 30 minutes, you’ll bake a batch of healthy blueberry banana muffins that are perfect for busy mornings, afterschool snacks, and desserts.
So what is about these blueberry muffins that makes them so easy? Instead of grabbing a long list of dry baking ingredients from your pantry, we’re taking a shortcut and using Kodiak Cakes power cakes mix for the dry batter.
This Kodiak pancake mix contains 100% whole grain wheat flour, oat flour, wheat protein isolate, brown sugar, whey protein concentrate, milk protein concentrate, and buttermilk powder. It just so happens to double as a fantastic protein muffin batter mix!
Why You’ll Love This Recipe
- It’s EASY and takes less than 30 minutes to make. Kodiak muffins are a great recipe for baking beginners.
- The muffins are whole grain and packed with protein.
- The clean-up is simple. All of the batter ingredients are mixed in the same bowl.
- You’ll love how easy it is to sneak extra protein into packed lunches and post-workout snacks.
Ingredients You’ll Need
- Kodiak Power Cakes Pancake & Waffle Mix: This mix isn’t just for pancakes. You can also use it to make 100% whole grain, protein-packed blueberry muffins. However, this recipe was tested specifically with Kodiak Cakes flapjack mix. Therefore, I can’t guarantee the same results if you use a substitution.
- Unflavored collagen peptides: I made these with Vital Proteins collagen protein peptides. I don’t recommend using a different protein powder as it will impact the macros and possibly the texture of the muffins.
- Unsweetened almond milk – This liquid element moistens the dry pancake mix to make the muffin batter. Feel free to use other plant-based milk or dairy milk here.
- Maple sugar – Maple sugar is naturally sweeter than refined sugar, so you don’t need to use as much in baked goods. You can use coconut or light brown sugar if you can’t find maple sugar.
- Bananas – Adds moisture and sweet and creamy banana flavor. If you aren’t a fan of bananas, vanilla Greek yogurt should be a suitable swap.
- Avocado oil & egg – This pair of wet ingredients helps create moist, melt-in-your-mouth muffins. For the best results, make sure the egg is at room temperature.
- Vanilla – Enhances the sweet, cream-like undertones. For the best results, use a quality, pure vanilla extract here.
- Blueberries – Look for smaller berries that are deep blue for the best flavor. You can also make this with frozen blueberries. See FAQ for the details.
How To Make Blueberry Kodiak Protein Muffins
Step 1: Prepare for baking. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper or silicone cupcake liners.
Step 2: Whisk ingredients. Whisk the pancake mix, collagen peptides, milk, maple sugar, avocado oil, mashed banana, egg, and vanilla in a large mixing bowl until smooth and combined. Gently fold in the blueberries.
Step 3: Pour batter and bake. Divide the muffin batter evenly between the lined muffin cups filling each cup ¾ full. Transfer the muffin pan to the oven, and bake for 18-20 minutes (or until a toothpick comes out clean).
Step 4: Cool and serve. Let cool for 5 minutes in the pan, then remove the lined muffins and enjoy warm, or place them on a wire rack to finish cooling before storing.
Recipe Tips
- For guaranteed fluffy muffins, please make sure the egg, milk, and banana are at room temperature before mixing them into the batter. This will make it much easier to stir so you don’t inadvertently overmix the batter.
- Dust the blueberries with flour before adding them to the batter. This keeps the berries suspended within the muffin instead of sinking to the bottom.
- For fluffy muffins with a moist and tender crumb, don’t let the batter sit once it’s mixed. Instead, immediately pour it into your muffin pan, and get the pan into the hot oven asap.
- To add a sweet, crystalized sugar element, sprinkle each muffin with coarse raw sugar before baking.
Variations
Add chocolate – Stir your favorite milk chocolate, semi-sweet chocolate, or dark chocolate chips into the batter before baking.
Add a hint of lemon – For a citrusy element, add 1-2 tablespoons of fresh lemon zest to the batter.
Toppings – A soft, warm, and tender blueberry muffin is perfect as is, but it’s even better topped with fruit spreads, grass-fed butter, nut butter, or a drizzle of warm honey or maple syrup.
Storing & Freezing
Storing: Refrigerating homemade muffins tends to draw out moisture and damage the texture. Instead, keep your Kodiak protein muffins in a paper-towel-lined airtight container or zip-top bag in a single layer at room temperature for 2-3 days.
Freezing: To further extend the shelf-life of your protein muffins, wrap them in plastic and freeze them in an airtight container for up to 3 months. Thaw at room temperature before serving, or pop a frozen muffin in the microwave for 20-30 seconds.
Recipe FAQ
When made with Kodiak Power Cakes pancake mix, Vital proteins collagen, and the ingredients listed, each blueberry muffin has 11 grams of protein.
Yes! Frozen blueberries are beneficial when fresh blueberries aren’t at their peak. Using frozen blueberries ensures they were picked at their prime. There’s no need to thaw them beforehand.
To reheat your muffins without sacrificing moisture, loosely cover them with a damp paper towel and warm in the microwave in 30-second increments until heated through.
More Breakfast Recipes with Protein
Apple Cinnamon Protein Pancakes
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Protein Blueberry Muffins
Equipment
- Muffin Pan
- Oven
Ingredients
- 2 cups Kodiak pancake and waffle mix
- 20 grams unflavored collagen peptides I used Vital Proteins brand
- 3/4 cup unsweetened almond milk or milk of choice
- 1/2 cup maple sugar can sub with light brown sugar or coconut sugar
- 1/4 cup avocado oil
- 2 ripe bananas mashed (about 3/4 cup)
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees F and line 12 muffin cups with cupcake liners.
- In a large bowl, combine all ingredients with a large wooden spoon until smooth.
- Gently fold in the blueberries.
- Pour the batter evenly into the 12 muffin liners.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool on a wire rack and enjoy.
Notes
- For guaranteed fluffy muffins, please make sure the egg, milk, and banana are at room temperature before mixing them into the batter. This will make it much easier to stir so you don’t inadvertently overmix the batter.
- Dust the blueberries with flour before adding them to the batter. This keeps the berries suspended within the muffin instead of sinking to the bottom.
- For fluffy muffins with a moist and tender crumb, don’t let the batter sit once it’s mixed. Instead, immediately pour it into your muffin pan, and get the pan into the hot oven asap.
- To add a sweet, crystalized sugar element, sprinkle each muffin with coarse raw sugar before baking.
Nutrition
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