Looking for a convenient and delicious snack that provides energy while keeping your fat intake low? These blueberry oat muffins are ideal for your meal prep and freeze wonderfully. They fit perfectly into an active lifestyle and support you in reaching your goals.
Preheat the oven to 180°C (350°F) top/bottom heat and prepare a 12-cup muffin tin with paper liners.
Place the oats in a blender and grind them into a fine oat flour. Alternatively, you can use pre-made oat flour.
In a large bowl, mix the oat flour, protein powder, baking powder, and sweetener thoroughly.
Add the quark, milk, and vanilla extract, then stir everything together to form a smooth batter. Do not overmix to maintain airiness.
Gently fold the blueberries into the batter.
Divide the batter evenly among the 12 muffin cups.
Bake the muffins for approx. 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
After baking, let the muffins cool briefly in the tin before transferring them to a wire rack to cool completely.
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