Description
Protein Vegan Blueberry Muffins are the perfect way to start your day! These fluffy, protein-packed treats are bursting with juicy blueberries, making them a delicious and nutritious option for breakfast or a snack. Easy to prepare and customize, they fill your kitchen with a delightful aroma that invites everyone to indulge. Enjoy these light yet satisfying muffins warm from the oven or stored for later!
Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup plant-based protein powder (unflavored)
- 1 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 2 tsp baking powder
- 1/2 cup fresh blueberries
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, protein powder, baking powder, and salt.
- In another bowl, mix the almond milk, melted coconut oil, maple syrup, and vanilla until smooth. Pour this into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Cool in the pan for five minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin (about 65g)
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg