Paleo Banana Blueberry Protein Muffins

If you’re on a quest for a delicious, guilt-free treat that also happens to be paleo-friendly, you’re in luck! These Paleo Protein Banana Blueberry Muffins with a crunchy streusel topping are about to become your new best friend in the kitchen. Packed with protein, naturally sweetened with ripe bananas, and bursting with blueberries, these muffins are perfect for breakfast, a snack, or even dessert. Let’s dive into how easy it is to whip up a batch of these delightful treats!

First, let’s gather our cast of characters. You’ll need some ripe bananas (the more speckled, the better), eggs, and melted coconut oil to create that moist base. Add in a splash of maple syrup for sweetness, along with a dash of vanilla extract. Now, for the star of the show: almond flour and coconut flour. These gluten-free flours do wonders for texture and flavor while keeping everything paleo-friendly. Toss in some protein powder, baking soda, baking powder, cinnamon, and a pinch of salt to round things out. And, of course, don’t forget the blueberries! Whether fresh or frozen, they’ll add that burst of flavor we all know and love.

Now, let’s get our hands a little dirty—figuratively speaking, of course! First, preheat your oven to 350°F (175°C) and prepare your muffin tin with liners or a light greasing of coconut oil. In a large mixing bowl, whisk together the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract until it’s all well combined. In another bowl, mix together the dry ingredients: almond flour, coconut flour, protein powder, baking soda, baking powder, cinnamon, and salt. Then, slowly fold the dry mixture into the wet ingredients until they’re just combined. Finally, gently fold in those beautiful blueberries because, let’s be honest, they deserve a place in the spotlight.

Now, onto the streusel topping that takes these muffins from good to absolutely divine! In a small bowl, combine almond flour, shredded coconut, coconut sugar, cinnamon, and a pinch of salt. Use a fork to cut in some solid coconut oil until it resembles a crumbly mixture. This topping is the cherry on top—if cherries were replaced with coconut and almonds, of course. Sprinkle it generously over your muffin batter before popping them into the oven.

Bake these muffins in your preheated oven for about 18-22 minutes. The kitchen will soon be filled with the irresistible aroma of banana and blueberries—your neighbors will probably start knocking on your door, wondering what’s going on! Once they’re baked to perfection, let them cool in the pan for a few minutes before transferring them to a wire rack.

And there you have it! These Paleo Protein Banana Blueberry Muffins are ready to enjoy. Store them in an airtight container at room temperature for up to three days, or refrigerate for a week if they last that long. You can even freeze them for up to three months if you want to stash away some for a rainy day. Trust me, you’ll want to keep these handy for those moments when you need a quick bite that’s both satisfying and nutritious. So go ahead, treat yourself to these delectable muffins—you deserve it!

Paleo Banana Blueberry Muffins w/Streusel Topping

Makes: 12 muffins

Prep time: 5 minutes

Cook time: 20 minuntes

Total time: 25 minutes

Ingredients:

• For the muffins:

  • 2 ripe bananas (mashed)

  • 2 large eggs

  • 1/4 cup coconut oil (melted)

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1 1/2 cups almond flour

  • 1/4 cup coconut flour

  • 1/4 cup vanilla protein powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1 cup frozen or fresh blueberries

• For the streusel topping:

  • 1/4 cup almond flour

  • 2 tablespoons shredded unsweetened coconut

  • 1 tablespoon coconut sugar

  • 1 tablespoon coconut oil (solid)

  • 1/2 teaspoon cinnamon

  • Pinch of salt

Directions:

1. Preheat Oven & Prepare Muffin Tin

   • Preheat your oven to 350°F (175°C).

   • Line a muffin tin with paper liners or lightly grease with coconut oil.

2. Make the Muffin Batter

   • In a large mixing bowl, whisk together the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract.

   • In another bowl, whisk together almond flour, coconut flour, protein powder, baking soda, baking powder, cinnamon, and salt.

   • Gradually fold the dry ingredients into the wet ingredients until well combined.

   • Gently fold in the blueberries.

3. Prepare the Streusel Topping

   • In a small bowl, combine almond flour, shredded coconut, coconut sugar, cinnamon, and salt.

   • Use a fork to cut in the coconut oil until the mixture becomes crumbly.

4. Assemble the Muffins

   • Divide the muffin batter evenly into the muffin cups, filling each about ¾ full.

   • Sprinkle the streusel topping over each muffin.

5. Bake

   • Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

   • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy!

Turkish Egg Savory Oats

Turkish Eggs Savory Oatmeal is a delicious fusion dish that reimagines the classic Turkish çılbır by combining creamy oatmeal with perfectly poached eggs, a tangy yogurt sauce, and a drizzle of spicy chili butter. This creative twist brings together a comforting bowl of oats with bold, vibrant flavors, making it a satisfying meal for breakfast or brunch.

The base of this dish is the savory oatmeal. Rolled oats are simmered in bone broth with a pinch of salt and black pepper until they reach a rich, creamy consistency. This simple yet hearty foundation is not only comforting but also offers a neutral backdrop that lets the vibrant toppings shine through.

Next, a garlicky yogurt sauce is prepared by mixing plain Greek yogurt with minced garlic and fresh herbs. This cool, tangy sauce provides a refreshing contrast to the warm oatmeal, adding a creamy texture and a subtle punch of flavor that perfectly complements the dish’s overall profile.

The centerpiece of this recipe is the poached eggs. Gently cooked in simmering water (with a splash of white vinegar, if desired, to help the whites set quickly), these eggs are carefully poached until the yolks remain beautifully soft and runny. Their richness ties the dish together, melding seamlessly with both the oatmeal and the yogurt sauce.

A vibrant drizzle of chili butter is then added to infuse the dish with a smoky, spicy note. This is made by melting unsalted butter with olive oil, then stirring in Aleppo pepper and smoked paprika to let the spices bloom without burning. The warm, aromatic butter adds a final layer of flavor, elevating the dish to new heights.

To assemble, the creamy oatmeal is divided between two bowls, each topped with a generous dollop of the garlic yogurt and a perfectly poached egg. A final drizzle of chili butter, along with optional garnishes like fresh herbs, crumbled feta, or toasted pine nuts, brings the dish together for a visually appealing and flavor-packed experience. Enjoy this delightful fusion of creamy, spicy, and tangy elements that transforms a classic into something truly memorable.

Turkish Egg Savory Oats

Serves: 1-2

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Ingredients:

• 1 cup rolled oats

• 2 cups chicken bone broth

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 cup Greek yogurt

• 1-2 cloves garlic

• 1/2 tablespoon chopped dill

• 1/2 tablespoon chopped parlsey

• 2 tablespoons butter

• 1 teaspoon olive oil

• 1/2 teaspoon Aleppo pepper

• 1/4 teaspoon smoked paprika

• 2 eggs

• 1 tablespoon vinegar (for poaching, optional)

• Crumbled feta, toasted pine nuts, extra herbs (for garnish)

Directions:

1. Prepare the savory oatmeal:

       •    In a small saucepan, combine rolled oats, bone broth, salt, and black pepper.

       •    Bring to a boil, then reduce to a simmer. Cook for 5–7 minutes, stirring occasionally, until the oats are creamy and cooked through.

2. Make the yogurt sauce:

       •    In a bowl, mix Greek yogurt with garlic and chopped herbs. Set aside at room temperature.

3. Poach the eggs:

       •    Bring a medium pot of water to a gentle simmer. Add white vinegar if using.

       •    Crack each egg into a small bowl. Create a gentle whirlpool in the water and carefully slide one egg into the center. Repeat with the second egg.

       •    Cook for 3–4 minutes for a soft yolk. Remove with a slotted spoon and drain on a paper towel.

4. Prepare the chili butter:

       •    In a small skillet, melt butter with olive oil over low heat. Once melted, add chili flakes and smoked paprika. Stir and let the spices infuse for 1–2 minutes, being careful not to burn the butter. Remove from heat.

5. Assemble the dish:

       •    Divide the savory oatmeal into two bowls.

       •    Top each bowl with a generous dollop of the garlic yogurt.

       •    Place a poached egg on top of the yogurt.

       •    Drizzle the warm chili butter over the eggs and yogurt.

6. Garnish and serve:

       •    Sprinkle with fresh dill and parsley, crumbled feta, and toasted pine nuts if desired. Serve immediately.

Enjoy!