Blueberry Oatmeal Muffins

This morning I woke up wanting something semi sweet to go with my coffee. Muffins instantly came to mind. But I didn’t want a heavy muffin filled with butter and sugar. This recipe was the perfect fix.

Using a whole wheat flour in place of regular all purpose. Added oatmeal and Avon’s protein powder, Espira. Which is an all natural, organic, plant based protein powder. I also only used 1/3 of a cup of sugar, the vanilla protein powder gave it a little extra sweetness. And unsweetened apple sauce in place of oil.

These muffins came out moist, and delicious. Just the right amount of sweetness for a breakfast pastry, and all the goodness of the added fiber and protein didn’t make me feel guilty at all about eating them.

If you want to buy the protein powder I used here is a link to where you can buy it. Avon Espira Protein Powder

At the bottom of the recipe I added variations to make this recipe gluten free and/or vegan.

I love everything with blueberries, if you are like me then you will love this recipe.

Blueberry Oatmeal Muffins


  • 1 1/4 cups old fashioned oatmeal
  • 1 cup white whole wheat flour
  • 1 scoop Espira Vanilla Protien Powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup sugar
  • 1 cup unsweetened almond milk
  • 1/4 cup unsweetened apple sauce
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1 cup blueberries
  • 1 tablespoon flour
  • 2 tablespoons sugar, for topping
  • 2 teaspoons cinnamon, for topping

Preheat oven to 350 degrees.

In a large bowl mix together flour, oatmeal, sugar, salt, protein powder, and vanilla.

In a smaller separate bowl mix together almond milk, egg, applesauce, and almond extract.

Combine with the dry ingredients with a spoon. Do not beat mixture. Mix by hand.

Coat blueberries with 1 tablespoon of flour, and gently fold into batter.

In a small bowl mix together 2 tablespoons of sugar and 2 teaspoons of cinnamon.

Line a 12 cupcake tray with paper cupcake liners, and distribute batter evenly between all 12. Top with cinnamon sugar mixture.

Bake at 350 for 20 to 22 minutes. Checking with a toothpick that comes out clean.

*you may use all purpose flour in place of the whole wheat.

*Epsira is gluten free. Use a gluten free flour blend if needed and gluten free oatmeal.

*replace egg with 1 ripe banana for vegan. May alter the taste a little. Protein powder is vegan as well.

One Comment Add yours

  1. This is a lovely idea – a cake with fibre and fruit, very healthy and it sounds tasty too

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