If you make these protein blueberry muffins, you might have a hard time stopping after one. Luckily for you, the tasty treats are also better for you than an average muffin. In addition to tart blueberries, they’re also made with gluten-free flours, maple syrup, coconut sugar, chia seeds and vanilla plant-based protein powder. Each one gives you 10 grams of protein, so we think you can justify eating more than one!
2 Tbsp. Bob’s Red Meal Flax Meal
2 Tbsp. water
1/2 cup Califia Coconut Almond Milk Creamer
1 tsp. Braggs Apple Cider Vinegar
1-1/2 tsp. Bob’s Red Mill Baking Soda
1/4 cup Nutiva Refined Coconut Oil
1/3 cup Vitacost Maple Syrup
1/4 cup Nutiva Coconut Sugar
2 organic apples or ½ cup applesauce
1 Tbsp. Nutiva MCT Oil
1/2 tsp. Redmond Real Salt
1/4 cup King Arthur Gluten-Free Muffin Mix
3/4 cup Optimum Nutrition Plant Protein Powder
1/4 cup Organic Gemini TigerNut Flour
1/4 cup Bob’s Red Mill Almond Flour
1 cup organic blueberries
2 Tbsp. Nutiva Chia Seeds
- Preheat oven to 375 degrees F. Line muffin tray with paper liners.
- In a small bowl, combine flax meal with water and set aside for 10 minutes until gummy.
- Mix almond milk, apple cider vinegar and baking soda until well combined.
- Peel apples. In blender or food processor, combine apple and MCT oil and process until you reach an applesauce-like consistency.
- In another, large bowl, mix coconut oil, maple syrup, coconut sugar and applesauce. Add flax meal mixture to bowl and whisk. Add almond milk mixture and stir well. And salt, gluten-free muffin mix, protein powder and TigerNut flour. Add blueberries and chia seeds.
- Bake 24 minutes or until golden brown and a toothpick comes out dry.