Protein Blueberry Muffins

Date: January 10, 2021

Prep: 40 minutes
Serves: 5-10


1 ¼ cup coconut flour

1 ¼ cup quick rolled oats

2 teaspoons baking powder

1 pinch of salt

2 eggs

1 cup noosa blueberry yoghurt

¼ cup natural maple syrup

¼ cup almond or oat milk

2 ½ teaspoons vanilla extract

1 ½ cup frozen blueberries.


  1. Preheat oven to 325 degrees.
  2. Grease pan or use nonstick pan for muffins!
  3. Combine flour, quick rolled oats, baking powder, and pinch of salt in a bowl. 
  4. In a separate bowl,  combine wet ingredients: eggs, noosa Blueberry Greek Yoghurt, maple syrup, nut milk, and vanilla extract until blended.
  5. Gradually stir the wet ingredients into the dry ingredients until well combined. 
  6. Fold frozen blueberries into batter. 
  7. Pour mixture into muffin cups.
  8. Bake for 20-24 minutes or until muffins are golden on top and toothpick comes out clean from center. 
  9. Let muffins cool before serving!