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Gluten-Free Fresh Milled Vanilla Blueberry Protein Muffins

Made with fresh-milled grains, almond butter, and simple ingredients, each muffin packs 5.6 grams of protein and just 162 calories.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Snack
Cuisine: American
Keyword: Dairy-Free, Fresh-Milled, Gluten-Free, Muffins, Protein Packed, Whole Grain
Servings: 12
Calories: 162kcal

Equipment

  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Set of Measuring Cups & Spoons
  • 1 Muffin Tin
  • 1 Kitchen Scale If measuring in grams
  • 1 Grain Mill Get $20 Off with code VINTAGEVIRTUES at: https://nutrimill.com/VINTAGEVIRTUES

Ingredients

  • ¾ cup (75 g) fresh-milled oat flour
  • ¼ cup (30 g) fresh-milled millet flour
  • ¼ cup (30 g) fresh-milled sorghum flour
  • ¼ cup (30 g) vanilla protein powder
  • 2 Tbsp (14 g) flaxseed meal
  • 1½ tsp (6 g) baking powder
  • ½ tsp (2 g) baking soda
  • ¼ tsp (1 g) sea salt
  • 2 (≈100 g) large eggs or flax eggs for vegan
  • ½ cup (122 g) unsweetened applesauce
  • ¼ cup (64 g) almond butter or peanut butter
  • ½ cup (160 g) maple syrup
  • ¼ cup (60 g) almond milk or other non-dairy milk
  • 1 tsp (5 g) vanilla extract
  • 1 cup (148 g) fresh blueberries or cherries

Instructions

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with muffin liners.
  • Mill your grains (oat, millet, sorghum) fresh for best results.
  • In a large bowl, whisk together all dry ingredients.
  • In another large bowl, whisk eggs, applesauce, almond butter, maple syrup, milk, and vanilla until smooth.
  • Pour the wet mixture into the dry mixture and stir gently until combined; the batter will be slightly thin.
  • Fold in blueberries (or cherries) and optional add-ins.
  • Scoop batter evenly into the prepared muffin pan.
  • Bake 18–20 minutes, until golden and a toothpick comes out clean.
  • Cool completely before storing in an airtight container.