Blueberry Muffin Protein Squares (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
200 grams rolled oats, blended into oat flour
02 -
30 grams vanilla protein powder
03 -
5 grams baking powder
04 -
2.5 grams ground cinnamon
05 -
1.25 grams salt
→ Wet Ingredients
06 -
2 large eggs
07 -
120 milliliters unsweetened applesauce or mashed ripe banana
08 -
60 milliliters honey or maple syrup
09 -
120 grams plain or vanilla Greek yogurt
10 -
5 milliliters vanilla extract
11 -
150 grams fresh or frozen blueberries
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Line an 8×8-inch (20×20 cm) baking dish with parchment paper for easy removal.
02 -
Blend the rolled oats in a blender or food processor until a fine flour forms. Set aside.
03 -
In a large bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and salt until evenly distributed.
04 -
In a separate bowl, use a whisk or hand mixer to blend eggs, applesauce or banana, honey or maple syrup, Greek yogurt, and vanilla extract until smooth.
05 -
Pour the wet ingredients into the dry mixture. Stir gently until just combined, avoiding overmixing to prevent toughness.
06 -
Gently fold fresh or frozen blueberries into the batter, taking care not to break them to maintain texture and color.
07 -
Spread the batter evenly into the prepared baking dish. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Allow the baked squares to cool in the pan for at least 10 minutes, then transfer to a wire rack to cool completely. Cut into 9 or 12 squares as desired.
# Helpful Notes:
01 -
Use frozen blueberries directly without thawing to prevent excess moisture and discoloration. Blend oats finely for a soft, muffin-like texture. Avoid overmixing to maintain tenderness.