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Posted on by Macro Mike

Blueberry Muffin
Protein Loaf

Created by: @sammybeasley1

Big yums and a big loaf made with our AMAZING Blueberry Muffin protein! This is a very easy plant based recipe that uses very few ingredients, including some favourites you'll already have in your kitchen. Ready for a slice of paradise and fresh blueberries?


ingredients

DRY INGREDIENTS:

  • 1 .5cups / Flour, gluten free
  • ¼cup / Coconut sugar
  • ¼cup / Sweetner, granules
  • 1.5tsp / Baking powder
  • ½tsp / Baking soda
  • 1 scoop / Macro Mike Blueberry Muffin Protein+ Powder
  • ¼cup / Coconut, dessicated (optional)

WET INGREDIENTS:

  • 1 -1 ¼cup / Almond milk
  • ¼cup / Coconut oil
  • 2tsp / Lemon juice
  • 1tsp / Lemon zest
  • 1tsp / Vanilla Essence
  • 1.5cup / Blueberries, fresh or frozen

steps

COOKIES:
 
Preheat oven to 180 degrees C and line a loaf tin with baking paper.
 
Add all the dry ingredients into a bowl and mix until well combined.
 
Whisk all the wet ingredients into a separate bowl (except for the blueberries).
 
Now 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 resembled a very thick cake batter consistency.
 
Gently fold through the blueberries so they are evenly distributed through the mixture.
 
Pour the batter into the loaf tin and top with extra rolled oats and coconut or toasted muesli.
 
Cook for 45-50 minutes or until golden and the knife comes out clean when inserted.
 
Leave on the wire rack to cool, then serve and enjoy!

goodies in this recipe!!

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