Blueberry Baked Oatmeal Muffins

Breakfast, muffins, Recipes

These delightful muffins are packed with protein, good carbs, and they are just perfect for the summer! My favorite way to eat them is with more yogurt on top, and a heaping spoonful of peanut butter or almond butter. Mmmm! These are perfect for a pre-workout breakfast or even afterwards! I also have them in the afternoon as a fresh delicious snack. SO GOOD! The best part is, that they are VERY easy to make. You mix everything in one bowl, bake, and then you’re done 😉 .




Blueberry Baked Oatmeal Muffins

  • Servings: 6
  • Difficulty: easy
  • Print

Yields 6 Muffins 


  • 2 Cups Old Fashioned Rolled Oats
  • Juice of 2 lemons
  • Zest of 2 lemons
  • 1 tsp baking powder
  • 1 scoop whey protein (I used Hammer’s vanilla flavor)
  • 1/4 tsp ground nutmeg (optional)
  • 1/4 tsp ground cloves (optional)
  • 1 tsp ground cinnamon
  • 1/2 large mashed banana
  • 1 large egg
  • 1/4 cup of almond milk
  • 3/4 cup of greek yogurt
  • 2/4 tsp sweetleaf stevia or 2 tablespoons maple syrup (extra for more sweetness)
  • 1 tsp vanilla extract
  • 1/2 cup of blueberries


  1. Preheat the oven to 350 degrees and spray a 6 tin muffin pan with non-stick cooking spray.
  2. Mix the mashed banana, zest, and egg until well incorporated, then add in the lemon juice and baking powder, almond milk, spices, vanilla extract, greek yogurt, rolled oats and protein.
  3. By hand with a rubber spatula fold in the blueberries (gently).
  4. Evenly distribute the mix onto the muffin pan, and let it bake for 18-20 minutes. Insert a toothpick  into the center to test if the muffin is done.
  5. Let it cool 15 minutes🙂

** You can freeze these and defrost the night before if you want them for breakfast in the morning!**



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