5-Ingredient Blueberry Protein Muffins
Quick and nutritious muffins packed with protein, featuring bananas, quinoa, and blueberries. Perfect for busy mornings or as a delightful snack.
Ingredients
Main ingredients
- 1 medium banana(s) Ripe for maximum sweetness
- 1 cup cooked quinoa
- ¼ cup Greek vanilla yogurt (nonfat)
- ¼ cup almond butter (nonfat) Can be substituted with peanut butter or sunflower seed butter
- 1 cup blueberries Frozen blueberries can be used without thawing
- Nonstick cooking spray For greasing the muffin cups
Instructions
Preparation
- Preheat the oven to 375˚F.
- Spray 6 muffin cups with cooking spray.
- In a large bowl, stir together the banana, cooked quinoa, Greek yogurt, and almond butter until well blended.
- Gently fold in the blueberries to keep them intact.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Baking
- Bake for 20 to 25 minutes or until the muffins are golden brown and set in the center.
- Allow the muffins to cool completely before serving.
Notes
These muffins can be served warm or at room temperature. Pair with honey or Greek yogurt for extra flavor. Store in an airtight container at room temperature for a few days, in the refrigerator for up to a week, or freeze for longer storage.