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FightBack Foods Blueberry Muffins


Makes 12 servings


  • 2 cups whole wheat flour

  • 1 cup rolled oats

  • 1/2 cup FightBack Foods Almond Protein Powder

  • 1 teaspoons baking powder

  • 1 teaspoons baking soda

  • 1/2 teaspoon kosher salt

  • 1 1/2 cups full-fat Greek yogurt

  • 2/3 cup honey

  • 2 eggs

  • 6 tablespoons unsalted butter, melted and slightly cooled

  • 1 teaspoon vanilla extract

  • 2 cups fresh berries, like blueberries and raspberries


  1. Preheat the oven to 350 degrees. In a large bowl, combine flour, oats, FightBack Foods Almond Protein Powder, baking powder, baking soda, and salt.

  2. In a large bowl, mix Greek Yogurt, honey, eggs, butter, and vanilla until the batter is smooth and creamy. 

  3. Slowly whisk the flour mixture into the wet ingredients. After 2-3 minutes, a thick, scoopable batter that's the consistency of frosting should form. If the batter is too thick, whisk in a few tabelspoons of water.

  4. Gently fold in the berries with a spatula. Grease a 12-count muffin tin or insert muffin liners. Spoon batter into muffin tins, filling them to the top.

  5. Bake  until the tops are golden brown and the muffins spring back when gently touched, after 20-25 minutes. 

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