Step 1

Preheat the oven to 350 F. Lightly grease a muffin tin with extra virgin olive oil.

Step 2

In a bowl, whisk together the eggs with the applesauce, milk and vanilla extract until smooth.

Step 3

In a separate bowl, combine the flax, protein powder, oats and salt.

Step 4

Add the liquid to the oat mixture to combine until all the oats are covered. The mixture should be wet and heavy. If the mixture is very dry, this may be due to the protein powder you are using. Add more milk as needed.

Step 5

Fold the blueberries into the the batter carefully.

Step 6

Transfer the batter to the prepared muffin tins filling each cavities about 3/4 of the way full.

Step 7

Bake at 350 F 20 minutes or until the top of the muffins look slightly brown.

Step 8

Remove from the oven and nudge the muffins out of the cavities by rolling a small spatula around the edges. Transfer to a wire baking rack to cool.

Step 9

Store in the refrigerator 1.5 weeks or in the freezer up to 1 month.