Description
Delightful vegan muffins bursting with the bright flavors of lemon and sweet blueberries, perfect for any time of the day.
Ingredients
Scale
- 2 cups all-purpose flour (or whole wheat pastry 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 or other plant milk
- 1/3 cup melted coconut oil or neutral oil
- 1/2 cup maple syrup
- 1/4 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- Zest and juice of 1 large lemon
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with oil.
- In a large mixing bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the almond milk, melted coconut oil, maple syrup, applesauce, vanilla extract, lemon zest, and lemon juice. Whisk until smooth.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Fold in the blueberries using a spatula.
- Evenly distribute the batter among the prepared muffin cups, filling each about three-quarters full.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store in an airtight container for up to 5 days, or freeze individually for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg