Blueberry Protein Muffins

Golden, naturally sweet and bursting with blueberry goodness, these Blueberry Protein Muffins are a nourishing, lunchbox-friendly snack the whole family will love. Packed with fibre, plant-based protein, and antioxidant-rich blueberries (hello polyphenols), they’re designed to support growing bodies, balanced energy, and happy guts.

Jump to Recipe Print Recipe

Back to all recipes

Blueberry Protein Muffins

Made with cassava flour, these muffins are gluten and dairy free, autoimmune-friendly, and completely free from refined sugars and hidden additives found in many store-bought snacks.

They’ve been put to the test by my toughest critics (my kids!) and passed with flying colours — and yes, they’re also a hit with hungry husbands needing something satisfying and sustaining.

This is your reminder to get back into the wholesome kitchen and create real, nutrient-dense snacks that truly nourish your family. And don’t forget to freeze a batch… because they won’t last long.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Snack, Sweets

Servings 12

Nutritional Profile

Cassava Flour
A naturally gluten-free, grain-free flour that’s gentle on the gut and ideal for those with sensitivities. Rich in resistant starch to support digestion, gut health, and steady energy.

Blueberries
Packed with antioxidants (polyphenols) to help reduce inflammation and support overall health. A great source of fibre for gut health and balanced energy.

Why Gluten-Free?
For those with autoimmune conditions or sensitivities, reducing gluten can help lower inflammation and support gut health — using wholefood, gluten-free ingredients makes this an easy, nourishing swap.

Ingredients

2 ripe bananas
3 free-range eggs
⅓ cup pure maple syrup
⅓ cup coconut oil
⅓ cup almond milk
1 tsp pure vanilla extract no added sugars or glucose
3 tbsp vanilla protein powder golden pea (clean ingredients with no emulsifiers)
1 cup cassava flour or buckwheat flour
2 tsp baking powder
1 tsp cinnamon
1 cup organic frozen blueberries

Instructions

Heat oven to 180℃ and prepare a muffin tray with bleach-free muffin cases.
In a blender, banana, eggs, maple syrup, oil, milk, and vanilla extract. Blend till smooth.
In a large bowl, combine the protein powder, cassava, baking powder and cinnamon.
Add the wet to the dry ingredients and with a wooden spoon mix well.
Fold through the berries and pour mixture into the cases.
Bake for 20-22mins until golden on top and cooked through.

Keyword diary free blueberry muffins, gluten free blueberry muffins, healthy blueberry muffins, Healthy Muffins

Pin Recipe Print Recipe

Inspiration and tips

Batch bake and freeze for easy lunchboxes — just grab and go (and save yourself from the whole tray disappearing in one day).
Swap blueberries for raspberries, mixed berries, or whatever you have on hand.
Swap cassava flour for buckwheat flour and still keep these gluten free.
Swap plant-based protein powder for whey (just note they will no longer be dairy-free).
Swap almond milk for cow’s milk if preferred (just note they will no longer be dairy-free).
These aren’t your typical light, white, fluffy muffins — they’re more dense, wholesome, and satisfying, designed to keep little (and big) tummies fuller for longer while delivering real nourishment.
Perfect for lunchboxes, after-school snacks, or something sustaining for hungry kids (and husbands).