Name: Lemon Blueberry Protein Muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 tablespoon of ground flaxseed; 3 tablespoons of water; 1 ripe banana, mashed; 1 cup of plant milk (soy is the highest in protein); Juice of 1 lemon; 1/2 cup of maple syrup (or agave); 1/2 cup of coconut oil, melted (or any neutral oil); 1 teaspoon of vanilla extract; 2 cups of oat flour; 3/4 cup of almond flour; 1/2 cup of vanilla protein powder; 1 teaspoon of baking powder; 1/2 teaspoon of salt; 2 cups of frozen or fresh blueberries; 1 cup of organic powdered sugar; 2-3 tablespoons of fresh lemon juice; 1/2 tsp of lemon zest; 12-Cup Muffin Pan; Muffin Liners; Lemon Zester (optional)

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These lemon blueberry protein muffins are super moist and bursting with juicy blueberries. Drizzled with a lemon glaze to create a deliciously zesty healthy treat.

Start your morning on a delicious note with these vegan Lemon Blueberry Protein Muffins! They’re bursting with tangy lemon flavors and sweet blueberries, and packed with fiber and protein to keep you full and satisfied. Plus, they’re refined sugar-free!

Lemon Blueberry Protein Muffin Ingredients:

1 tablespoon of ground flaxseed
3 tablespoons of water
1 cup of plant milk (soy is the highest in protein)
Juice of 1 lemon
1 ripe banana, mashed
1/2 cup of maple syrup
1/2 cup of coconut oil, melted (or any neutral oil)
1 teaspoon of vanilla extract
2 cups of oat flour
3/4 cup of almond flour
1/2 cup of vegan vanilla protein powder
1 teaspoon of baking powder
1/2 teaspoon of salt
2 cups of frozen or fresh blueberries

Lemon Glaze Ingredients (optional but highly necessary):

1 cup of organic confectioners sugar
1 1/2 tbsps of fresh lemon juice
1/2 tsp of lemon zest

How to make lemon blueberry protein muffins:

Preheat the oven to 350F (180C)and line a 12-cup muffin pan with liners.

In a small bowl, mix the ground flaxseed and water together. Set aside for 5 minutes to create a flax egg.

In a large bowl mash a banana with the back of a fork. Pour in the milk, juice of a lemon, maple syrup, oil, vanilla extract, flax egg, and mix.

Add in the oat flour, almond flour, protein powder, baking powder, and salt. Stir until combined.

Gently fold in the 2 cups of blueberries. Be careful not to over mix or the batter will turn blue.

Scoop about 1/3 cup of batter into each muffin cup.

Bake for 45 minutes. Stick a knife or toothpick into the center of one to check it’s fully baked.

Let the muffins fully cool down in the pan. Once they’re room temperature, drizzle them with the lemon glaze.

How to make Lemon Glaze: In a small bowl, whisk together 1 cup of organic powdered sugar, 2-3 tbsps of lemon juice, and 1/2 tsp of lemon zest. Stir until desired consistency is reached. To thin the glaze, add more lemon juice. To thicken, add more powdered sugar.

More healthy vegan recipes:

Vegan Chocolate Protein Muffins – Hands down the best Vegan Chocolate Protein Muffins for meal prep! They’re gluten-free, refined sugar-free, and each muffin is packed with 7 grams of protein. Perfect for chocolate lovers!
Lemon Blueberry Baked Oats – Requires 10 ingredients and are ready in 25 minutes! Enjoy this high-protein meal for breakfast or as a healthy dessert.
Double Chocolate Baked Oats – These chocolate baked oats taste like you’re eating cake for breakfast! It’s easy to make and uses healthy and simple ingredients. Containing over 20 grams of protein and complex carbs.

Got a sweet tooth but want something on the healthier side? You’ve got to make these vegan protein muffins! Make them ahead so you can enjoy some for a high-protein snack or as breakfast on the go.

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