Delicious, full of healthy protein, and perfect for busy weekday mornings or after school snacks!


3/4 cup whole wheat flour
1/2 cup vanilla protein powder
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 medium ripe banana (about 1/2 cup mashed)
1/4 cup almond milk
1/4 cup maple syrup
1 teaspoon vanilla
1 large egg
1/2 cup coconut oil (lightly melted)
1/2 cup blueberries (fresh or frozen)


Preheat the oven to 350 degrees F.
Mix the flour, protein powder, baking powder, salt, and cinnamon together in a large mixing bowl.
In a separate bowl, mash the banana until smooth.
Add in the milk, maple syrup, vanilla, egg, and coconut oil and whisk together.
Pour the liquid ingredients into the dry ingredients and mix just until combined (making sure not to over-mix the batter).
Mix in the blueberries.
Pour into a lined cupcake or muffin tin and bake for 25-27 minutes (or until a toothpick comes out clean).
Let cool and enjoy!

Note: The batter should be thick, but light and fluffy!
Don’t overwork the batter – over-mixing your batter adds too much air in it, which then leaves your muffins gummy or extremely chewy!
Gently fold in the blueberries – if you mash the blueberries into the batter they may burst prematurely, resulting in a more soggy experience.
Use the toothpick method – If you pull your muffins out too early they’ll be undercooked, but a bit past their time and they will be hard. Make sure you keep your eye on them and use the toothpick method to determine if they’re cooked in the center and ready to take out of the oven.
Don’t leave out the baking powder – this ensures they rise and stay light and fluffy. Too much and they will rise and then collapse, and not enough will make them dense!