High-Protein Blueberry Muffins – No Refined Sugar – LØUCO

A fluffy, fruity bake that’s good for you.

These Blueberry Protein Muffins are soft, lightly sweet, and packed with plant-powered protein. The kind of snack you’ll want to keep on hand for breakfast, post-workout, or with your mid-morning coffee.

Made with LØUCO Protein Powder, banana, and Greek yoghurt, they deliver slow-release energy, gut-friendly ingredients, and a hit of natural sweetness without the crash.

Perfect for batch-baking and kid-approved too.

At a Glance

Prep Time: 10 minutes

Cook Time: 20–25 minutes

Total Time: 30–35 minutes

Servings: 6–8 muffins

Ingredients

1 medium banana, mashed
1 egg
2 tbsp Greek yoghurt
1 tbsp almond butter
50g (½ cup) frozen blueberries
40g (½ cup) oat flour (blend oats if you don’t have any)
1 scoop (approx. 20g) LØUCO Protein Powder (Nourish or Perform)
½ tsp baking powder
½ tsp vanilla extract (optional)
Pinch of cinnamon and sea salt

Method

Preheat your oven to 180°C (350°F) and line a muffin tray with paper cases.
In a bowl, mash the banana, then whisk in the egg, Greek yoghurt, and almond butter until smooth.
Add oat flour, protein powder, baking powder, cinnamon, and salt. Stir until just combined, avoid over mixing.
Gently fold in the frozen blueberries.
Spoon the mixture evenly into the muffin cases, filling each about ¾ full.
Bake for 20–25 minutes, or until golden on top and a toothpick comes out clean.
Let cool slightly. Enjoy warm, or store in an airtight container for up to 3 days.

LØUCO Tip

For extra texture and crunch, sprinkle oats or crushed nuts on top before baking. You can also freeze these muffins individually – perfect for grab-and-go mornings.