Print
Description
These dairy-free blueberry protein muffins are a healthy and delicious breakfast or snack option.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup protein powder
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine almond flour, protein powder, coconut sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix blueberries, almond milk, melted coconut oil, egg, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fill muffin cups 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg