These gluten-free, dairy-free blueberry protein muffins are a simple way to boost your daily protein intake while still enjoying something that feels like a treat.
By adding protein powder and pairing it with fiber-rich and healthy fat ingredients, these muffins help to support stable blood sugar, sustained energy, and satiety.
I love these as a nourishing snack, quick breakfast, or afternoon pick-me-up when you want something comforting but still intentional.
They’re naturally sweetened, bursting with blueberries, and perfectly balanced — what I like to call a smart splurge. You get the enjoyment of a muffin with an added protein boost that helps fuel your body in a more supportive way.
Ingredients
- 1 cup gluten-free flour (use almond for paleo diet)
- 1/2 cup dairy-free vanilla protein powder (try Fertility Fuel)
- 1 cup fresh organic blueberries
- 1 egg (pasture-raised, organic)
- 1 tsp baking powder (aluminum-free)
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 ripe banana (mashed)
- 1/4 cup coconut milk
- 1/3 cup honey or maple syrup
- 1 tsp vanilla
- 1/2 cup coconut oil (melted)
Preheat the oven to 350°F. In a large mixing bowl, combine the flour, protein powder, baking powder, salt, and cinnamon.
In a separate bowl, mash the banana until smooth, then add the coconut milk, maple syrup, vanilla, egg, and coconut oil and whisk together until well combined.
Pour the liquid ingredients into the dry ingredients and mix just until incorporated, being careful not to over-mix the batter. Gently fold in the blueberries, then pour the batter into a lined muffin tin (or spray with coconut oil). Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool, then enjoy!
