Nothing smells quite as good as coming home to a batch of fresh-baked homemade muffins. And nothing makes us quite as excited as the fact that we now have HEALTHY muffins to make - ones that are just as light, fluffy and decadent as we dreamed off, yet much lower in sugars and calories than we ever expected.
These Blueberry + Cinnamon Oat Muffins contain Macro Mike Plant Based Protein+ - making them much higher in protein than the average muffin, and naturally sweetened by the protein powder too - taking away the need for excessive amounts of sugars and fats to be piled on in.
And as always, what we love most about healthy muffins is the versatility and convenience! Nothing says ‘always on the run’ more than the fitness world, and muffins are the perfect snack for that lifestyle. Whether they be a grab and go breakfast on your way out the door, a pre-workout snack, a healthy dessert or just a staple to keep your appetite at bay throughout the day - these healthy muffins have got you covered.
All the ingredients within these delicious creations are natural and plant-based - meaning your Blueberry + Cinnamon Oat Muffins are 100% Vegan-Friendly, Gluten Free and Dairy Free too! This makes them perfect snacks for the healthy and active community and an all-round family favourite.
Without further said, here it is! Your exclusive MAK recipe for these drool-worthy Blueberry + Cinnamon Oat Muffins!
Servings: 10 | Prep Time: 10 mins | Total Time: 30 mins
Recipe created by MAK Athlete, Monica!
- Coconut yoghurt (100g)
- Apples puree, or more coconut yoghurt (120g)
- Peanut butter (80g)
- Almond milk (100ml)
- Apple cider vinegar (5ml)
- Oat flour (150g)
- Coconut sugar, or granulated sweetener (40g)
- Cinnamon (2tsp)
- Baking powder (1tsp)
- BiCarb soda (1/2 tsp)
- Blueberries, fresh or frozen (120g)
Preheat oven to 170 degrees and line a muffin tray with 10 muffin cups.
Add the coconut yoghurt, applesauce (if using), peanut butter, almond milk and apple cider vinegar to a medium bowl and stir until combined. Set aside.
In a small bowl combine the flour, protein powder, sweetener, cinnamon, baking powder and bicarb soda. Add it to the bowl of wet ingredients and fold together. Add the berries, and mix through.
Divide the mixture out between the 10 muffin cups and bake for 20-25mins or until golden.
Store in the fridge for up to a week.
Tips & Tricks
If you like your muffins iced, we’ve got the perfect healthy, high protein suggestion for you! Top your muffins with Macro Mike PB+ Powdered Peanut Butter - the snickerdoodle flavour or choc hazelnut flavour really does go down quite a treat! This will add an extra edge of sweetness to your muffins, as well as some bonus protein content, without totally blowing your calories!
Be sure to tag us (@makfitness) in your creations! We can’t wait to see legends! Happy Baking 😋
Check out Monica’s Instagram page for more recipes and fitness advice like this!