Much Experimental Baking

July 1, 2017

I love love love weeks or weekends where I can do some experiments with baking. I really wanted to make blueberry muffins last weekend, but didn’t want to make the super sugary, cake like kind.

What I came up is a really solid breakfast muffin. It’s definitely not the same as a regular muffin, but I really like it!

I came up with the recipe after perusing through some recipes on Pinterest. The base is oatmeal and protein powder with a few extras. Here’s the recipe:

1 1/2 cups quick cooking oatmeal

2 scoops protein powder

2 tbsp agave nectar

1 egg

1 cup almond milk

1 tbsp coconut oil

1 tsp cinnamon

1/2 tsp salt

1/2 tsp baking soda

Blueberries (fresh or frozen)


I whisked all of these ingredients together in a bowl starting with the dry ingredients and then added the wet ones. The batter is definitely runnier than most muffin recipes so just be prepared for that.

I used frozen blueberries because it’s easier for me most of the time and I really love the way they taste 🙂 I also used Tone It Up Vanilla Protein powder…It’s a good one. I highly recommend it if you’re looking for a new protein source!


I made one batch right after mixing it all together and they came out a little more moist. The second batch I made the next morning after letting the batter sit out in the fridge all night, and they were slightly more dense than the other batch.


Both batches were baked at 375 for 25 – 30 minutes. So far they seem to freeze really well and are great microwaved for about 45 seconds to get nice and warm 🙂 IMG_0583

Hope you enjoy the muffins! Let me know if you try them 🙂

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