Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the almond flour, gluten-free flour, blueberry muffin protein powder, coconut sugar, baking powder, cinnamon, and salt. Set aside.
In another bowl, whisk together the plant milk, lemon juice, melted plant butter, lemon peel, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the frozen blueberries until evenly distributed throughout the batter.
Using an ice cream scoop or spoon, divide the batter into lined muffin pans.
Add a few extra blueberries on top of each muffin and sprinkle with a little coconut sugar for added sweetness and a touch of crunch.
Bake in the preheated oven for 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
These tangy banana bread muffins, packed with protein, are the perfect way to start your day or enjoy as a delightful snack. Bursting with juicy blueberries and a hint of lemon, they offer a wonderful balance of flavors. Special thanks to @missmads.meals for sharing this fantastic recipe!
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Ingredients
Directions
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the almond flour, gluten-free flour, blueberry muffin protein powder, coconut sugar, baking powder, cinnamon, and salt. Set aside.
In another bowl, whisk together the plant milk, lemon juice, melted plant butter, lemon peel, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the frozen blueberries until evenly distributed throughout the batter.
Using an ice cream scoop or spoon, divide the batter into lined muffin pans.
Add a few extra blueberries on top of each muffin and sprinkle with a little coconut sugar for added sweetness and a touch of crunch.
Bake in the preheated oven for 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
