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How to make Gluten-Free Blueberry Pancake Power Muffins

INDIANAPOLIS (WISH) — This muffin tastes like a blueberry pancake, and it’s loaded with energy to help you start your day. 


  • 3 eggs 
  • 1/2 cup vanilla Greek yogurt 
  • 1/3 cup creamy almond butter 
  • 1/2 cup pure maple syrup 
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt 
  • 1 cup quick oats 
  • 1 1/2 cup superfine almond flour 
  • 1 scoop vanilla protein powder 
  • 1/2 teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 1/2 cup frozen blueberries, plus more 


  1. Preheat oven to 415º.  In a bowl, whisk together eggs, Greek yogurt, almond butter, maple syrup, cinnamon and salt. 
  2. Sprinkle oats, almond flour, protein powder, baking soda, and baking powder on top of wet mixture. Fold in 1/2 cup blueberries.
  3. Evenly distribute batter among a prepared 12-count muffin tin. Add 2-3 more blueberries to the top of each muffin. Bake at 415º for 5 minutes, then lower the heat to 350º and bake muffins another 12-14 minutes, or until a toothpick comes out clean. 
  4. Remove and let cool. Enjoy!