If you’re a fan of blueberry bread then you’re going to love this Protein Blueberry Bread that’s loaded with fiber, healthy, delicious, and of course high in protein!
Here is the recipe:
- 1 Cup (80g) Rolled Oats
- 8 Tablespoons (56g) Coconut Flour
- 3 Scoops (90g) Vanilla Protein Powder
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoons Baking Powder
- 3 Teaspoons Ground Cinnamon
- 1/4 Cup Sweetener (or 1 1/2 Tablespoons/31.5g Honey)
- 2 Teaspoons Vanilla Extract
- 3 Extra Large Egg Whites
- 5.3 Ounces (150g) Fat Free Blueberry Greek Yogurt
- 1/2 Cup (122g) Unsweetened Apple Sauce
- 2 Cups (280g) Thawed Frozen Blueberries (or Fresh Blueberries)
Calories in the WHOLE recipe:
- Calories: 1240
- Fat: 16g
- Saturated Fat: 9g
- Sodium: 789mg
- Carbs: 154g
- Fiber: 42g
- Sugar: 54g
- Protein: 120g
Calories in each Slice (if you make 8 Slices):
- Calories: 155
- Fat: 2g
- Saturated Fat: 1.1g
- Sodium: 98.6mg
- Carbs: 19.2g
- Fiber: 5.2g
- Sugar: 6.7g
- Protein: 15g
Turn your Rolled Oats into oat flour by blending or processing your oats until they look like flour. Add all of your dry ingredients into a bowl. Mix everything together. Take out another bowl for your wet ingredients and add all of those in. Mix your wet ingredients together. Slowly mix your wet ingredients into your dry ingredients. Add in your Blueberries and gently mix those in. Take out a baking pan and coat it with some non-stick cooking spray. Pour your mix in. Bake on 350°F/176°C for 35:00-40:00. Mouthgasm! Tips:
- Store it in the fridge so it will last longer (usually 5-7 days for me)!
- Top your slices with some Greek yogurt, protein frosting, peanut butter, jelly, or anything else you can think of!
This looks like an awesome recipe! Any substitute for the coconut flour to lower the amount of fat?
There’s only 2 grams of fat, but if that worries you, I’m sure you could sub regular flour or more oat flour as long as you add some extra moisture. Without some fat, these will probably be pretty darn dry
Does it matter what kind of vanilla protein powder I use? I hear some are not heat stable…
Thanks! 🙂
Hi Tammi! I’ve not encountered any issues with any of the powders that I’ve used yet (which is a ton) so I think you’ll probably be good!
OH MY GOSH. I just made this. Even my husband, who eats a standard American diet of absolute junk, LOVED the recipe and said it was a keeper. I used whey as the protein and xylitol as the sweetener. I didn’t watch the video, but used the picture as an indicator as to what baking pan to use – I used a loaf pan. I think that the recipe wasn’t meant for the loaf pan, as the bread came out very wet, but honestly, it was delicious, making us think of straight-up blueberry bread pudding. No questions asked, this will now be my go-to fruit bread recipe!
Haha! Thank you. I’m glad your husband liked it too!
A very good addition to anyone’s breakfast. I enjoyed mine with some blueberry jam. Will be making again.
Thanks Mike! Glad you liked it
This was delicious and moist! I didn’t quite have enough apple sauce so I subbed in mashed banana and also used plain low fat berry yoghurt rather than greek.
Thanks so much for this amazing recipe!
Followed the recipe, but my mix came out quite a bit dryer than what I see in the video. Although, after baking it still came out looking the same and tasted great! Any idea why that happened or what I may have done wrong?
Hi Colt! What protein powder did you use? If it has a ton of artificial ingredients that would be your culprit or something as simple as your oven not being calibrated correctly (a few degrees hotter). Glad to hear it still turned out great!
I used Vanilla ProJym. What powder do you recommend?