Bone Broth Chocolate Blueberry Muffins Skip to content
 

Bone Broth Chocolate Blueberry Muffins

Bone Broth Chocolate Blueberry Muffins

Bone Broth Chocolate Blueberry Muffins

If you’re looking for a gluten-free muffin that’s chocolatey, nourishing, and actually filling, this recipe checks all the boxes.

These chocolate blueberry muffins are made with bone broth protein, naturally sweetened, and easy to make! They’re soft, moist, and satisfying without feeling heavy.

Perfect for breakfast, a mid-afternoon snack, or something sweet that still supports your body.


Ingredients

(Makes about 12 muffins)

  • 2 ripe bananas or 1 cup unsweetened applesauce
    (applesauce creates a more moist muffin)

  • 2 eggs

  • 1/2 cup milk of choice (plus up to 1/4 cup more as needed)

  • 1/3 cup avocado oil or melted butter

  • 1 teaspoon vanilla extract

  • 1 3/4 cups gluten-free oat flour

  • 1 scoop Taylor Dukes Wellness Bone Broth Protein

     

  • 1/4 cup cocoa powder

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • Pinch of salt

  • 1 cup blueberries (fresh or frozen)

  • Optional: 1/3 cup chocolate chips


Instructions

  1. Preheat your oven to 350°F and line a muffin tin with liners.

  2. Mix the wet ingredients in a large bowl: mashed banana or applesauce, eggs, milk, oil, and vanilla.

  3. Add the dry ingredients: oat flour, bone broth protein, cocoa powder, baking powder, baking soda, and salt. Stir until just combined.

  4. Let the batter rest for 5 minutes.
    Bone broth protein absorbs liquid as it sits, so this step is important for the right texture.

  5. After resting, check the consistency.
    If the batter is very thick, add extra milk 1–2 tablespoons at a time until it’s thick but scoopable (similar to brownie batter).

  6. Gently fold in the blueberries (and chocolate chips if using).

  7. Fill muffin cups about 3/4 full and bake for 18–22 minutes.
    A toothpick should come out with moist crumbs, not wet batter.

  8. Let muffins cool for at least 10 minutes before eating. They continue to set as they cool.


Tips for Best Results

  • If your batter feels too thin, let it rest a few extra minutes before adjusting.

  • If using frozen blueberries, toss them lightly in oat flour before adding to prevent bleeding.

  • These muffins store best in the fridge and reheat well for a quick grab-and-go snack.

 

by Lauren Fitzpatrick – January 13, 2026