Lemon Blueberry Protein Muffin Recipe
These muffins are a great way to get more protein from what you eat. Blueberry muffins are tasty but when you’re putting protein in them, they tend to be bland. Try zesting it up a bit with these lemon blueberry muffins. You won’t regret trying this gluten-free, dairy-free breakfast treat!
Prep: 10 Min. Cook: 20 Min. Total: 30 Min. Servings: 6
Ingredients
- 1 scoop vanilla protein powder (any brand as long as it’s vanilla)
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. lemon extract (or 2 tsp. lemon zest)
- 1 cup almond flour
- 1/8 cup coconut flour
- 3 large eggs
- 1/3 cup blueberries
- 1/4 cup coconut oil
- 3 tsp. monkfruit sweetener (or sweetener of your choice)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the dry ingredients in a medium bowl. Be sure to mix well.
- Combine the eggs, coconut oil, and lemon in a small bowl using a whisk.
- Pour the egg mixture into the dry ingredients; incorporate fully.
- Slowly pour in the blueberries, though be sure to save a few for the top of each muffin. Stir gently.
- Line a muffin tin with muffin liners or use non-stick spray to prevent the muffins from sticking. Fill each muffin cup 3/4 of the way full and top each with a few blueberries.
- Bake for 15-17 minutes, or until the muffins are golden brown and allow them to cool a bit before serving.
The information offered by this newsletter is presented for educational purposes. Nothing contained within should be construed as nor is intended to be used for medical diagnosis or treatment. This information should not be used in place of the advice of your physician or other qualified health care provider. Always consult with your physician or other qualified health care provider before embarking on a new treatment, diet or fitness program. You should never disregard medical advice or delay in seeking it because of any information contained within this newsletter.
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