Description
Delicious and healthy vegan muffins packed with blueberries and lemon flavor, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup almond flour
- 1 cup oat flour
- 1/4 cup plant-based protein powder
- 1/2 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk
- 2 tbsp lemon juice & zest of 1 lemon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and prepare muffin tin with liners.
- In a large bowl, whisk together almond flour, oat flour, protein powder, baking powder, baking soda, and salt.
- In another bowl, mix maple syrup, applesauce, almond milk, lemon juice, and lemon zest.
- Gradually add wet ingredients to dry ingredients and mix until just combined.
- Gently fold in blueberries.
- Divide batter among muffin cups, filling 3/4 full.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Let cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Muffins can be stored in an airtight container for up to three days or frozen for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg