I love starting my mornings with a pastry, so I typically like to meal prep a breakfast pastry to grab and go during the week. This week, at my fiancé Peter's request, I made blueberry muffins. To make sure I stayed full and was ready for the day, I added some protein powder. The texture is fluffy and delightful and the wild blueberries are a sensational burst of color and sweet tartness. These muffins aren't overly sweet, so if you want more of a sweet breakfast, try adding in more maple syrup and using extremely ripe bananas!

Nutrition of Wild Blueberries

Wild blueberries are packed with antioxidants, particularly anthocyanins, which give them their vibrant color. They are also rich in fiber, vitamin C, and vitamin K, supporting immune function, brain health, and heart health.

Superrrrr Ripe Bananas

The secret to the natural sweetness of these muffins lies in the use of super ripe bananas. The riper the banana, the sweeter it is, allowing this recipe to shine without the need for refined sugars. Instead, a touch of maple syrup is all that's needed to enhance the flavors, ensuring these muffins are a treat you can feel good about indulging in.

Meal Prep Muffins

Having a meal prep grab and go breakfast is a game changer for my week. Being able to keep these for up to 5-6 days allows me to prep them on Sunday night and have 1 (or 2!) for breakfast each morning. They pair super well with some fresh fruit.

Storage

These blueberry muffins are perfect for prepping ahead of time. All you need to do when you'd like to reheat them is zap them in the microwave for 15-30 seconds.

For storage, I keep them in a airtight container on the countertop for the first 2-3 days then move them into the fridge for another 2-3 days. These muffins will last about 5 days.

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Blueberry Muffins

These vegan blueberry muffins are high in protein and antioxidants. They're the perfect grab-and-go meal prep breakfast for the week!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast

Servings 12

Ingredients

2 ¼ cups oat flour
4 scoops protein powder if you don’t have it, sub for an additional ⅓ cup oat flour
1 teaspoon baking soda
2 teaspoon baking powder
3 ripe bananas
¼ cup almond butter
⅓ cup maple syrup
½ cup almond milk
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1 ½ cup wild blueberries

Instructions

Preheat your oven to 350F and line 12 muffin baking tins
Add your dry ingredients together and separately combine your wet ingredients together (mashing your bananas) then mix until combined. Add your blueberries saving a few for the top!
Fill each muffin tin ¾ of the way with batter, add some blueberries to the top and bake for 25-30 minutes
Enjoy and store leftovers in an airtight container on the counter for 2 days then move to the fridge for 2-3 more days!

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another blueberry recipe, check out my blueberry chocolate chip banana bread!