Heads up! I’ve completely revamped this blueberry protein muffin recipe, and I now have a totally paleo version available here!
This blueberry muffin recipe turned out awesome on my first try. As a result, I now feel like a Paleo baking goddess. So of course I had to share, so you can feel that way too!
I’ll admit, this recipe is a little more primal than paleo due to the protein powder. I use high quality, crap-free protein powder (SFH – Stronger Faster Healthier) that is made from grass fed whey as an occasional supplement for CrossFit. Whey is technically derived from dairy, so it’s not strict paleo. However, it doesn’t bother my stomach and it’s fantastic, quick fuel for my workouts. If you aren’t using protein powder, just add a couple more tablespoons of coconut flour or tapioca flour and you should be good. (As a note, I’ve never tried them that way before, so I don’t know if it works).
Like so many things in my life, this blog is just a hobby. I’m not expecting a whole lot from it – I just want to stay creative in the kitchen, share my recipes and how-to’s, and maybe inspire some people to eat more real food. So it’s incredibly heartwarming when someone comments, shares my recipes, or mentions to me before a WOD that they’ve been reading my posts. So thanks to all of you! Don’t be afraid to talk to me about it – leave a comment, talk to me IRL (in real life), make a recipe request, share a recipe to Facebook, Pinterest, or Instagram! Those are the kinds of things that keep me updating this site instead of keeping all my info to myself.
Hmm, I guess I should hurry up and share this recipe with you, since that’s probably why you’re really here. 😉
Print
Blueberry Protein Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
- 2/3 cup coconut flour
- 2 scoops SFH Fuel (Coconut flavor) or sub with any desired protein powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- 3 bananas
- 2 eggs
- 1/2 cup coconut oil
- (2 Tb raw honey – optional)
- 1–1 1/2 cups blueberries
Instructions
- Preheat oven to 375 degrees and line muffin tin with liners
- In medium bowl, combine dry ingredients (coconut flour through cinnamon)
- In separate bowl, combine wet ingredients (the rest except for blueberries). You can mash the bananas if you want, but I usually puree them with the rest of the wet ingredients, which results in smoother muffins.
- Combine wet and dry ingredients, stirring until fully mixed.
- Add blueberries and stir until just combined
- Drop batter into muffin liners and bake for 20 minutes or until cooked through.
Notes
You can add honey if you want to result in a slightly sweeter muffin, but I don’t bother – bananas are plenty sweet for me! If they don’t taste sweet enough right after coming out of the oven, refrigerate them overnight. I promise they’ll taste sweeter!
