Protein Packed Lemon Blueberry Muffins

Two lemon blueberry muffins in a white bowl with a lemon in the background

Protein Packed Lemon Blueberry Muffins

These protein packed lemon blueberry muffins are the perfect way to start the day. They are gluten free, vegan, packed with protein, fiber and healthy fats to help you feel full and satisfied instead of craving sugar all day.

Course Breakfast

Cuisine American

Keyword blueberry muffins, lemon blueberry muffins, vegan protein blueberry muffins

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 198kcal

Author Samantha Rowland

Ingredients

1 medium banana, mashed
1/2 cup unsweetened applesauce
1/4 cup ground flax
1/2 cup dairy free milk (almond, flax, coconut)
2 tbsp. almond butter
2 servings vegan vanilla protein powder Nuzest
1 cup almond flour
1/4 cup gluten free flour
1 tsp vanilla extract optional
2 tsp baking powder
2 lemon, zest only
1/2 cup frozen blueberries

Instructions

Preheat the oven to 375F
In a large bowl, mash the banana. Add applesauce, ground flax and dairy free milk.
Add the almond butter, protein powder, almond meal, gluten free flour, vanilla extract and baking powder. Stir well until fully incorporated
Zest a large lemon (or 2 smaller lemons) and add it to the batter.
Add the frozen blueberries and stir just enough to incorporate them throughout the batter.
Place parchment paper or silicone muffin liners in a muffin tin. Divide the mixture between 8 muffin liners.
Bake at 375F for 35 minutes.

Notes

Allow the muffins to cool completely before removing from muffin tin/liners as they are delicate right out of the oven.

Store in the fridge, in an airtight container for up to 4 days.

Freeze in a freezer safe bag for up to 2 months. Defrost in the fridge overnight or microwave on high until defrosted, in 20 second increments.

Nutrition