Posted on by Macro Mike

Double Blueberry
Protein Muffins

Created by: @sammybeasley1

If you love blueberries this recipe is for you! A double whammy of our 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!


ingredients

DRY:

  • 1/2cup / All-purpose plain flour, gluten free
  • 1/4cup / Coconut sugar
  • 1/4cup / Sweetener, granulated
  • 1tsp / Baking powder
  • 1/2tsp / Baking soda
  • 1 large scoop / Macro Mike Blueberry Muffin Protein+ Powder

WET:

  • 1cup / Almond milk
  • 1/4cup / Coconut oil, melted
  • 2tsp / Lemon juice
  • 1tsp / Lemon zest
  • 1tsp / Vanilla essence
  • 1.5cup / Blueberries, fresh or frozen

steps

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!

goodies in this recipe!!

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