An image of two blueberry oatmeal muffins and a cup of warm tea

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  1. Love the recipe and ingredients and nutrition info. However I made them and they came out sunk im the middle and not fluffy at all, dense and wet. I’m curious what protein powder type you used perhaps that made a difference…I did find they needed more than 1/3cup sweetener for my taste.

    1. Hi – I’m so glad you tried these and so sorry they turned out wet! The only protein I’ve ever used is Young Living Vanilla Spice protein powder and I honestly don’t know if that would make a difference. If you added additional syrup, did you cut back by the same amount on your almond milk? These are naturally quite dense – but shouldn’t be wet. Chia seeds are like those squishy balls that suck up, like, 20x their weight in moisture, so if you want a drier muffin, try adding 2 extra tablespoons of chia seeds and 1/2 cup more of oat flour. Baking powder makes baked goods “fluffier” so you could increase that by 1/2 tsp – but don’t look for a miracle fluff. These are definitely dense by nature.

    1. Hi! I haven’t tried omitting the protein powder myself, but you’ll want to increase your dry ingredients if you are leaving the protein out. If I were trying, my first attempt would be to simply replace the protein powder with oat flour. So I would add an additional one cup of oat flour to the recipe – making a total of 2 cups of oat flour (the original one cup in the recipe plus the one cup that replaces the protein powder.) Then I would consider whether the full one cup replacement dries the muffins out too much. If so, I would reduce the replacement oat flour to either 1/2 or 3/4 cup (depending on how dry they got) for a total amount of oat flour of 1 1/2 to 1 3/4 cups.

  2. I followed the directions exactly. The muffins were wet and collapsed, I had to bake them for another 20 mins so that they would get cooked through. These were sad muffins, you may need to revisit this recipe.

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