Step 1

Preheat your oven to 350°. In a large bowl, whisk together eggs, maple syrup, vanilla, and plain Greek yogurt. Whisk until no chunks of yogurt remain and everything is smooth.

Step 2

Add baking powder, baking soda, cinnamon, oats, milk, apple cider vinegar, and protein powder and stir until well combined. Let batter sit for 2-3 minutes to allow baking soda and vinegar to react. The batter will look bubbly, that’s okay!

Step 3

Add whole wheat pastry flour and mix until just combined, try not to overmix.

Step 4

Fold in blueberries, then divide evenly between 12 lined muffin cups. Fill each muffin cup completely full. Sprinkle the remaining ¼ cup oats evenly onto the 12 muffins.

Step 5

Bake for 23-25 minutes or until a toothpick inserted in the center of the muffins comes out clean with no crumbs.