Blueberry Protein Muffins
These Blueberry protein muffins are healthy blueberry muffins packed with 8.5 grams of protein per serving. Plus, these protein muffins are also egg-free, dairy-free, and vegan-friendly.
Ingredients
- 1 cup Soy Milk
- 2 teaspoons Apple Cider Vinegar
- 1/4 cup Avocado Oil (or canola oil)
- 1/2 cup Unsweetened Apple Sauce (or high protein yogurt)
- 1/2 cup Unrefined Cane sugar
- 1 teaspoon Vanilla Extract
- 1 1/2 cup White Wholewheat Flour
- 1/2 cup Rolled Oats
- 2/3 cup Vanilla Protein Powder
- 1 teaspoon Cinnamon
- 2 teaspoons Baking Powder
- 1/2 teaspooon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Blueberries
- 1/3 cup Rolled Oats
- 2 tablespoons Hemp Seeds
Directions
- 1
Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper cases. Lightly spray cooking oil on the paper liners. Set aside.
- 2
In a small bowl, prepare the flax egg: mix one tablespoon of flaxmeal with 3 tablespoons of lukewarm water. Set aside 5 minutes until it looks thick and an egg-like texture forms.
- 3
In a large mixing bowl, add soy milk, apple cider vinegar, oil, applesauce, and vanilla extract. Stir and set aside for 5 minutes.
- 4
In another bowl, whisk all the dry ingredients: protein powder, flour, sugar, baking powder, baking soda, cinnamon, and salt.
- 5
Bring back the bowl with the milk mixture, stir in flax egg.
- 6
Fold the dry ingredients into the liquid ingredients and stir until well combined.
- 7
Fold in blueberries and stir a few times to incorporate.
- 8
Divide the batter into the 12 muffin cups and, if you like, sprinkle oats and hemp seed mixture on top of the muffins.
- 9
Bake the muffins at 350°F (180°C) on the center rack of the oven for 25-35 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- 10
Remove from the oven and cool down on a cooling rack for an hour.