High-protein Blueberry Muffins

Sugar-Free, High-Protein Blueberry Muffins

This sugar-free, protein-packed Blueberry Muffin recipe has all the comforting taste of a store-bought muffin, but with a completely different macronutrient profile. And thus, a totally different health impact on your body.

Most blueberry muffin recipes call for over 120 grams of added sugar. That's close to 4x the recommended intake! Let's say you start your day with a traditional store-bought blueberry muffin. It causes a huge spike in blood sugar from the excess amount of refined sugar and flour, which will be followed in the next hour or so by a crash.

But when you bake at home, you have full control over the quality and type of ingredients you use. You can avoid artificial additives, preservatives, and excessive amounts of sugar and fat, and incorporate wholesome ingredients like fresh fruits, healthy fats, and protein to boost nutritional value. You can use alternative flours or incorporate ingredients that cater to specific dietary restrictions or allergies. Plus, the aroma of freshly baked goods filling your kitchen adds to the overall experience!

By using wholesome ingredients, you can still enjoy your favorite treats without the blood sugar crash. Bananas can be a great natural sweetener for baked goods because they contain natural sugars, mainly fructose, which has a lower glycemic index compared to refined sugars. To further mitigate blood sugar spikes, you can incorporate protein and fiber-rich ingredients, such as Be Well by Kelly Plant-Based Vanilla Protein Powder, to further slow down the absorption of sugars into the bloodstream.

That’s the magic of the Fab Four. If you want to learn how to use protein, fat, fiber and greens to ditch dieting, balance blood sugar, optimize metabolism, and nourish your body, you can learn everything you need to know in my video course The Fab Four Fundamentals.

  • Prep Time

    5 minutes

  • Total Time

    40 minutes

  • Servings


  • Freezer Friendly



Wet Ingredients:

  • 1/4 cup coconut oil
  • 1/3 cup unsweetened nut milk (I am using Malibu Mylk - unsweetened Vanilla)
  • 2 ripe bananas, mashed
  • 2 eggs
  • 1 tsp apple cider vinegar
  • 1 tbsp vanilla extract

Dry Ingredients:

  • 2 cups almond flour
  • 1 scoop Be Well By Kelly vanilla protein (or 1/4 cup coconut flour)
  • 2/3 cup of tapioca or arrowroot flour
  • 1 teaspoon of baking soda
  • 1/2 tsp salt
  • 1 1/2 cup fresh blueberries


  1. Preheat your oven to 350 degrees.
  2. Combine your dry ingredients and wet ingredients in two separate bowls, then add them together in a large mixing bowl.
  3. Grease your muffin tin with coconut oil and transfer the mixture into the muffin tins leaving about 1/4 inch room at the top for the muffins to rise.
  4. Place in the oven and bake for thirty minutes.
  5. Once your muffins are fully cooked, remove from the oven and let them cool for five minutes before serving.
  6. Serve warm, and top with ghee or almond butter.

Be Well Tip: Smash your bananas them in the peel and squeeze them directly into the bowl!