Recipe: blueberry protein breakfast muffins

Breakfast is the most important, but sometimes also the most boring meal of the day. Because my mornings start quite early I don’t have the time to have an elaborate sit down breakfast. On a regular weekday I’m thus looking for a wholesome breakfast that is quick and easy to make, which means I usually stick to the same foods. Lately, I’ve been experimenting with different breakfasts and one of them are these blueberry protein muffins. They take some time to prep, but once these are done you can simply grab one or two of these and be out the door in a jiffy.

These muffins are truly a meal in itself. Two of these little buggers and you’ll be satisfied until lunch time. That’s because these are packed with fiber, protein and flavor. I wanted to make sure to include as much as I could into each bite, which is why I added nuts and seeds and some raw protein powder to beef them up and take them past a regular muffin. Adapted from this recipe.

Serves 6 (2 muffins per serving). Prep time: 30 minutes + overnight for soaking. Cooking time: 25 – 30 minutes. Total time: 1 hour.

Ingredients:

Base:

• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 cups butter milk

Wet:

• 2 eggs
• 1/3 cup pure maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract

Dry:

• 1 teaspoon ground cinnamon
• 2 scoops of raw vanilla protein
• 100 gram finely chopped walnuts
• 6 table spoons flax seeds
• 2 table spoons chia seeds
• 3 table spoons sunflower seeds
• 2 table spoons pumpkin seeds
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Topping:

• 3/4 cup blueberries, fresh or frozen
• 1 (frozen) banana, sliced

Tools:

• Muffin tin/ cups
• Large bowl
• A whisk
• A spoon
• An oven

Before you can start making the muffins, you soak your oats in your milk. You need to do this overnight. So make sure you start your muffins the night before you want to bake them. Just put in an airtight container, stir together and leave in the fridge. I ended up using porridge oats for this, which are much more absorbent. This made the muffins a tad soggy (but not bothersome). Next time I make these I’m going to use standard oats, to see if it would make any difference.

Step 1: soak oats & butter milk together overnight in your fridge

Step 2: line up your muffins cups and grease them

Step 3: preheat your oven to 190 Celsius or 375 Fahrenheit

Step 4: whisk you egg

Step 5: whisk in your other wet ingredients

Step 6: chop up your walnuts if you hadn’t done so yet

Step 7: add your dry ingredients to your wet ingredients

Step 8: mix in the soaked oats

Step 9: pour into muffin cups and decorate with blueberries and banana

Step 10: Pop in the oven for 25 – 30 minutes or until they have risen slightly and have browned and crispy tops.

And they’re done. You should be left with very dense and firm but soft muffins. They taste deliciously but of course they are nothing like regular muffins as you didn’t use flour. So don’t expect these to be light and fluffy. It is more like biting into a mushy cookie (the right kind of mushy) than into a fluffy muffin.

Next time, I’d probably stick my blueberries into the batter rather than on top for extra flavor. And I still want to try if I could substitute the maple syrup for banana and make these even healthier. I’ll post an updated version if that turns into a tasty recipe as well.

What do you have for breakfast?