Recipe

Yogurt blueberry muffin

Zsófi

The blueberry muffin recipe is not only delicious and fluffy but also offers a healthier, mindful alternative to traditional muffins. This yogurt muffin is made with coconut yogurt and gluten-free oat flour, making it lactose-free and easy to digest. Fresh blueberries make it juicy, while vanilla protein powder enriches it with extra protein. This blueberry muffin is sugar-free, quick to prepare, and a perfect choice for breakfast, a mid-morning snack, or a post-workout treat. Light, additive-free, and sure to become a favorite for all ages!

Category: Breakfast and Dessert
Servings: 12db
Difficulty: Easy
Prep Time: 15–18 minutes
Allergens: Gluten-free, Lactose-free, and Sugar-free

Ingredients

3 ripe bananas
2 eggs
200 g coconut yogurt
2 cups gluten-free oat flour
2 tsp baking powder
2 servings of vegan vanilla protein powder
1 cup blueberries

Instructions

1. Mash the bananas in a bowl, add the eggs and coconut yogurt, then mix well.

2. In another bowl, mix the dry ingredients: oat flour, baking powder, and protein powder.

3. Combine the wet and dry mixtures, then gently fold in the blueberries.

4. Divide the mixture into a muffin tin and bake at 180 °C for 15–18 minutes, or until a toothpick inserted into the center comes out clean.