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Description
These gluten-free blueberry protein muffins are a healthy and delicious breakfast or snack.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup protein powder
- 1/4 cup granulated sweetener
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
- 1/2 cup milk
- 1/4 cup melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, protein powder, sweetener, baking powder, and salt.
- Gently fold in the blueberries.
- In a separate bowl, whisk together the milk, coconut oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fill the muffin liners about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use a high-quality gluten-free all-purpose flour blend.
- You can substitute other berries for the blueberries.
- Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg