Blueberry Protein Muffins: Gluten, Dairy and Egg Free!

So I happened upon this recipe as an oops. I was making my “basic blueberry banana muffins” one day and forgot to add the eggs. I had already scooped them into muffin tins and knew it was too late to add egg to each little muffin. So, instead I added some chia seeds to the top of each muffin, stirred the seeds in with a butter knife and hoped for the best. Well, my son loved these muffins more than ever so I tweaked the recipe a bit to make these yummy gluten free, dairy free, and egg free blueberry protein muffins. They are sweetened with banana and of course blueberries so they are not SUPER sweet. They are the perfect carby comforting muffin to warm you up on a cold winter day. Chia seeds have 2.5 omega 3s per TBS so these are a great source of omega 3s.

This recipe makes 12 muffins.

Here is how I make them:

Ingredients:

• 2 1/2 cups oat flour (packed tight… meaning press down on the flour so you get as much into each cup as possible when measuring)
• 3/4 cup beef collagen powder (They sell this on amazon but I buy it cheaper at ThriveMarket)
• 1/2 tsp baking soda
• 1/2 tsp aluminum free baking powder
• 1/2 tsp sea salt
• 1 TBS cinnamon
• 1 tsp nutmeg
• a pinch of ginger
• a pinch of cloves (They sell all these spices at Thrive Market)
• 2 overripe bananas (the more ripe, the sweeter they are)
• 1 tsp vanilla extract (no HFCS added)
• 1 tsp coconut oil
• 1/2 cup chia seeds
• 1/2 cup filtered water
• 1 cup frozen blueberries (I like the big fat organic ones they sell at Costco)

Directions:

(If you don’t have a food processor you can just mash up the bananas really well with a fork, mix the dry ingredients and wet ingredients in separate bowls then combine)

1. Preheat your oven to 350 degrees.
2. Line a 12 cup muffin tray with muffin liners.
3. In the food processor add all your dry ingredients (oat flour, beef collagen powder, baking soda, baking powder, sea salt, cinnamon, nutmeg, cloves, ginger and chia seeds). Blend thoroughly.
4. Add all your wet ingredients (banana, vanilla extract, water) and mix thoroughly in the food processor. You may have to scraped the sides of the processor from time to time to get everything completely blended.
5. Carefully remove the food processor blade (if removeable) and add your blueberries to the mix. Mix them in by hand with a spoon (you don’t want to chop them by mixing with a blade).
6. Use an ice cream scoop to scoop out the mix evenly into the muffin tray.
7. Cook for about 25 minutes (use a tooth pick to test… if it comes out clean they are done). I like to check on them after 20 minutes to make sure they don’t burn. My new gas oven takes longer to bake stuff then my old electric oven did in our old house so you may want to check your muffins even sooner.

You can enjoy these as soon as they cool a little right out of the oven. I kind of like them best the second day when the collagen has set and they are more chewy. I also LOVE these topped with home made almond butter. SO good!!

Store these in an air tight container in the fridge. They will go bad quicker than store bough muffins as they don’t have preservatives or processed sugar. Freeze any of them that you wont eat in the next 3 days. My kids like to toast theirs if they have been in the fridge and they are not eating them right after cooking.

I hope you love these muffins as much as we do!

I’ve had readers ask for the Macros on some of my recipes so I thought I would calculate them for you on this one. Keep in mind that your macros may differ slightly depending on how fine your oat flour is or how tight you pack it. I also calculated this using 2 medium bananas. Your carbs/sugars may very if you use larger or smaller bananas as well. I make my own oat flour so it’s usually more coarse than if you bought the fine stuff in the store.

Macros For 1 Blueberry Protein Muffin:

Calories: 148

Fat: 4.2g

Carbs: 20g

Fiber: 5g

Sugars: 4g

Protein: 8.4g

Omega3s: 1.25g

Feel free to leave any comments or questions in the comment section below.

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