Description
Delicious vegan muffins bursting with blueberry flavor and a hint of lemon, packed with protein.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 scoop vegan vanilla protein powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsweetened almond milk
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 1/4 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1.5 cups fresh or frozen blueberries
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil.
- In a large bowl, whisk together flour, protein powder, baking powder, baking soda, and salt until evenly distributed.
- In a separate bowl, combine almond milk, melted coconut oil, maple syrup, applesauce, vanilla extract, lemon zest, and lemon juice. Whisk until smooth and well combined.
- Add the wet ingredient mixture to the dry ingredients. Stir gently until just combined, being careful not to overmix the batter.
- Gently fold the blueberries into the batter using a spatula, maintaining their shape and distribution throughout.
- Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Optional: Add more lemon zest for a stronger lemon flavor.
- Feel free to substitute other berries if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg