Protein Blueberry Muffins

close up photo of a blueberry protein muffin on a white platter with blueberries and more muffins behind it

An easy, moist, and delicious recipe for blueberry protein muffins made with a blend of Kodiak pancake mix and collagen protein naturally sweetened with bananas and maple sugar.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings muffins

Calories 178kcal

Author Amee

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