These Blueberry Protein Muffins are a delicious, healthy snack that combines the goodness of gluten-free oats, chia seeds, and collagen powder for a protein-packed treat. Made with nutritious ingredients like unsweetened almond milk, maple syrup, and freeze-dried blueberries, these muffins are perfect for a quick breakfast, post-workout fuel, or an energy-boosting snack. High in fiber and protein, they’re a great option for those looking to enjoy a gluten-free, dairy-free, and healthy muffin. Easy to make and satisfying, this recipe is ideal for busy mornings or anytime you need a nutritious bite.

Ingredients:
- 3 cups gluten-free rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 ¼ teaspoons vanilla extract
- 2 tablespoons TRUVANI collagen powder
- 1 ½ cups unsweetened vanilla almond milk (room temperature)
- ¼ cup maple syrup
- ½ cup applesauce
- 2 tablespoons chia seeds
- 2 tablespoons almond butter
- ½ cup freeze-dried blueberries
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin pan with silicone liners. Lightly coat the liners with coconut oil using a pastry brush to prevent the muffins from sticking.
- In a large bowl, whisk together the almond milk, vanilla extract, chia seeds, and maple syrup. Let it sit for 5 minutes to allow the chia seeds to absorb some liquid.
- In another bowl, combine the gluten-free oats, cinnamon, baking powder, collagen powder, and sea salt.
- Add the almond butter and applesauce to the wet ingredients, mixing well until fully incorporated.
- Gradually combine the wet and dry ingredients, stirring until just mixed. Gently fold in the freeze-dried blueberries using a rubber spatula.
- Using an ice cream or cookie scoop, evenly distribute the muffin batter into the prepared muffin pan.
- Bake for 28 to 32 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool completely in the pan to maintain their shape before removing them.
Why You’ll Love This Recipe
These Blueberry Protein Muffins are the perfect blend of healthy ingredients and delicious flavor. Packed with gluten-free oats, chia seeds, and TRUVANI collagen powder, they provide a boost of protein and fiber while satisfying your sweet tooth. The freeze-dried blueberries add a burst of flavor, making these muffins a nutritious yet indulgent treat that’s great for breakfast, snacks, or a post-workout fuel.
Tips, Variations, and Substitutions
- Tip for fluffier muffins: To achieve lighter muffins, be sure not to overmix the batter. Stir until just combined.
- Dairy-free option: You can easily make these muffins dairy-free by sticking to unsweetened vanilla almond milk and ensuring your collagen powder is dairy-free.
- Sweetener swap: If you prefer a different sweetener, you can substitute the maple syrup with honey, agave, or coconut sugar.
- Add-ins: For extra flavor, try adding chopped nuts like almonds or walnuts, or mix in some dark chocolate chips.
- Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. You can also freeze them for longer storage.
FAQs
Can I use regular oats instead of gluten-free oats?
Yes, you can substitute regular rolled oats if you are not following a gluten-free diet. Just ensure they are not quick oats as they may affect the texture.
Can I use a different type of collagen powder?
Yes, you can use any brand of collagen powder, but be sure to check the serving size to match the amount in the recipe. Collagen peptides are usually a good option.
Do I have to use freeze-dried blueberries?
Freeze-dried blueberries are ideal because they hold their shape in baking, but you can substitute with fresh or frozen blueberries. Keep in mind that fresh or frozen blueberries may bleed into the batter, altering the texture slightly.
Serving Suggestions
These Blueberry Protein Muffins are versatile and can be enjoyed in various ways:
- Breakfast: Serve them with a dollop of Greek yogurt for a satisfying, protein-packed morning meal.
- Snack: Grab a muffin as a healthy snack between meals for a quick energy boost.
- Post-workout: These muffins are a great choice for refueling after exercise, thanks to their high protein content from collagen powder and chia seeds.
- With a smoothie: Pair with a refreshing smoothie for a balanced, nutritious snack or light meal.
Blueberry Protein Muffins
12
servings10
minutes32
minutesIngredients
3 cups gluten-free rolled oats
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
1 ¼ teaspoons vanilla extract
2 tablespoons TRUVANI collagen powder
1 ½ cups unsweetened vanilla almond milk (room temperature)
¼ cup maple syrup
½ cup applesauce
2 tablespoons chia seeds
2 tablespoons almond butter
½ cup freeze-dried blueberries
Directions
- Preheat your oven to 350°F (175°C) and line a muffin pan with silicone liners. Lightly coat the liners with coconut oil using a pastry brush to prevent the muffins from sticking.
- In a large bowl, whisk together the almond milk, vanilla extract, chia seeds, and maple syrup. Let it sit for 5 minutes to allow the chia seeds to absorb some liquid.
- In another bowl, combine the gluten-free oats, cinnamon, baking powder, collagen powder, and sea salt.
- Add the almond butter and applesauce to the wet ingredients, mixing well until fully incorporated.
- Gradually combine the wet and dry ingredients, stirring until just mixed. Gently fold in the freeze-dried blueberries using a rubber spatula.
- Using an ice cream or cookie scoop, evenly distribute the muffin batter into the prepared muffin pan.
- Bake for 28 to 32 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool completely in the pan to maintain their shape before removing them
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