High-Protein Blueberry Muffins (No Refined Sugar)
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.
Share Your Fuel
Baked your batch? Tag us @loucohealth on Instagram. We’d love to see your healthy bakes in action!
