Protein Blueberry Muffins

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These Blueberry protein muffins are healthy blueberry muffins packed with 8.5 grams of proteins per serve. Plus, these protein muffins are also egg-free, dairy-free, and vegan-friendly.

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www.theconsciousplantkitchen.com

These Protein Blueberry Muffins are healthy blueberry muffins packed with 8.5 grams of protein per serving. Plus, these protein muffins are also egg-free, dairy-free, and vegan-friendly.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/blueberry-protein-muffins/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: muffins

Calories: 210.8kcal

Author: Carine Claudepierre

Equipment

Ingredients

1 cup Soy Milk
2 teaspoons Apple Cider Vinegar
¼ cup Avocado Oil or canola oil
½ cup Unsweetened Applesauce or high protein yogurt
½ cup Cane Sugar
1 teaspoon Vanilla Extract
1 ½ cup White Wholewheat Flour
½ cup Rolled Oats
⅔ cup Vanilla Protein Powder
1 teaspoon Cinnamon
2 teaspoons Baking Powder
½ teaspooon Baking Soda
¼ teaspoon Salt
1 cup Blueberry

Protein Topping - optional

⅓ cup Rolled Oats
2 tablespoons Hemp Seeds

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper cases. Lightly spray cooking oil on the paper liners. Set aside.
In a large mixing bowl, add soy milk, apple cider vinegar, oil, applesauce, and vanilla extract. Stir and set aside for 5 minutes.
In another bowl, whisk all the dry ingredients: flour, oats, protein powder, flour, sugar, baking powder, baking soda, cinnamon, and salt.
Bring back the bowl with the milk mixture.
Fold the dry ingredients into the liquid ingredients and stir until well combined.
Fold in blueberries and stir a few times to incorporate.
Divide the batter into the 12 muffin cups and, if you like, sprinkle oats and hemp seed mixture on top of the muffins.
Bake the muffins at 350°F (180°C) on the center rack of the oven for 25-35 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Remove from the oven and cool down on a cooling rack for an hour.

Nutrition