High Protein Blueberry Muffins

These blueberry muffins are gluten-free, low in fat and sugar and high in protein!



  • 1 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cups oat flour
  • ¼ cup almond flour
  • ¼ cup Attiva Life Vanilla, Cinnamon and Manuka Honey protein powder
  • ¼ cup coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ⅓ cup plain Greek yogurt
  • 3 Tablespoons egg whites
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries


  • Preheat the oven to 375° F.
  • Spray 9 cups of your muffin tin with non-stick cooking spray (I use coconut oil spray), or use paper liners.
  • Combine the almond milk and apple cider vinegar in a glass mixing bowl, whisk and set aside.
  • Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl.
  • Add the greek yogurt, egg whites and vanilla into the bowl with the almond milk. Stir to combine.
  • Fill 9 wells of the muffin tin.
  • Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
  • Let muffins cool before removing from tin and serving. Refrigerate leftovers in a covered container for up to one week. Eat cold or reheat in the toaster over before serving.

Original Recipe: eatingbirdfood.com/healthy-blueberry-muffins/