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)

Description

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

Ingredients

Scale

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

Lemon Glaze Ingredients (optional but highly necessary):

1 cup of organic powdered sugar
2–3 tablespoons of fresh lemon juice
1/2 tsp of lemon zest

Utensils You Will Need:

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Instructions

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 toothpick into the center of one to check they’re fully baked.
Let the muffins fully cool down in the pan and 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. It will slightly harden on top of the muffins over time.

Cook Time: 45
Category: Muffins, Quick Bread
Method: Baking