High-Protein Bakery-Style Flourless Blueberry Muffin
This delicious high-protein dessert is a flourless blueberry muffin that’s soft, fluffy, and easy to make. With a blend of oats, Greek yogurt, and egg whites, it delivers a satisfying texture and bakery-style sweetness—all without traditional flour!
Ingredients
- ½ cup gluten-free rolled oats
- 1 teaspoon baking powder
- 1 to 2 tablespoons granulated sweetener of choice
- 2 tablespoons unsweetened applesauce
- 2 tablespoons Greek yogurt dairy-free if needed
- 1 large egg or egg white
- 2 tablespoons or more milk of choice (dairy-free if needed)
- 1 to 2 tablespoons fresh or frozen blueberries
- 1 teaspoon granulated sweetener of choice for topping
Instructions
- Lightly grease a microwave-safe bowl or mug and set it aside.
- In a blender, combine all ingredients except for the blueberries. Blend the mixture until completely smooth. If the batter is too thick, mix in a small amount of additional milk until it reaches a thick but pourable consistency.
- Pour the batter into the prepared bowl or mug. Gently fold in the blueberries and sprinkle a teaspoon of granulated sweetener over the top.
- For Microwave: Heat on high for 60 to 90 seconds, adjusting based on microwave wattage, until the muffin is cooked through and fluffy.
- For Oven: Preheat the oven to 350°F. Bake for 12 to 15 minutes until the muffin is golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly before serving.
Notes
- To make this muffin egg-free, replace the egg or egg white with 1 tablespoon flax seeds—no extra liquid is needed.
- For extra bakery-style sweetness, sprinkle a bit of additional sweetener before baking.
Nutrition
Calories: 210kcalProtein: 12gFat: 3gFiber: 5g
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