Double Blueberry Protein Muffins
DOUBLE PROTEIN BLUEBERRY MUFFINS
If you love blueberries this recipe is for you! A double whammy of Macro Mike's Blueberry Muffin Protein+ Powder and fresh blueberries make these blueberry muffins your new favourite breakfast or snack. Perfect for plant based, refined sugar free, or gluten free diets, grab a bag of this protein and start baking!
- 1/2 cup of alll-purpose plain flour, gluten free
- 1/4 cup coconut sugar
- 1/4 cup sweetener, granulated
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 large scoop of Macro Mike Blueberry Muffin Protein
- 1 cup almond milk
- 1/4 cup coconut oil, melted
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla essence
- 1.5 cup blueberries, fresh or frozen
Preheat oven to 180 degrees Celcius and grease a muffin tin with a light spray of oil.
Add all the dry ingredients into a bowl and mix until well combined.
Wisk all the wet ingredients into a separate bowl (except for the blueberries).
Combine the wet ingredients into the dry and whisk to combine so there are no lumps.
If the mixture is too thick, add some more almond milk so it resembles a very thick cake batter consistency.
Gently fold through the blueberries so they are evenly distributed throughout the mixture.
Pour the batter into each muffin hole until about 2/3rds full.
Top with extra rolled oats and coconut or toasted muesli.
Cook for approx. 20-25 minutes or until golden and the knife comes out clean when inserted.
Leave on the wire rack to cool, top with a heap of Macro Mike PB+ Peanut Butter Drizzle!
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