Lemon & Blueberry Protein Muffins

Protein packed, fruity and full of delicious zesty lemon!

These muffins are sooo good and great as a healthy snack!

It actually took me a couple of goes to get these right with the consistency as adding protein powder thickens up the muffin batter.

These turned out perfectly! Rose like a dream and tasted so nice with the addition of Raspberry Truffle protein powder (delicious!).

Such a nice way of getting in extra protein throughout the day and if you omit the frosting they are refined sugar free too.

How do we do it?

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Super simple and tasty, even one to get the kiddies invovled with.

Recipe - Makes around

• 1 Cup Plant Milk

• 1 tsp Apple Cider Vinegar

• 1 3/4 Cups Plain Flour

• 1/2 Cup Almond Flour

• 4 Scoops Protein Powder (I used Raspberry Truffle and it was insane!)

• 2 1/2 tsp Baking Powder

• 1/4 tsp Baking Soda

• Pinch Sea Salt

• 1/2 Cup Coconut Sugar

• 1/3 Cup Coconut Oil

• 2 Tbsp Lemon Zest

• 3 Tbsp Lemon Juice

• 1 tsp Vanilla Extract

• 3/4 Cup Blueberries (fresh or Frozen)

• 1 Tbsp Chia Seeds

Frosting (Optional):

Option 1:

• 4 Tbsp Icing Sugar

• Juice 1 Lemon

• 1 tsp Grated Lemon Zest

• Sprinkle Chia Seeds

Option 2:

• 50g Vegan Butter (softened)/Vegan Cream Cheese

• Juice 1 Small Lemon

• 1/2 Tsp Vanilla Extract

• Zest 1/2 Lemon

• Add Icing Sugar to Taste

Method

1. Preheat oven to 180C° and grease muffin tin or cases with oil/vegan butter.

2. In a small bowl mix together milk and apple cider vinegar and set aside.

3. In a large bowl mix together flours, protein powder, baking powder, baking soda and salt.

4. In a separate bowl, mix together the sugar, oil, lemon juice, zest and vanilla. Mix in the milk mixture and combine well.

5. Add the wet mixture to the dry mixture and stir well, adding in the blueberries and chia seeds as you go. The protein powder can thicken the mixture so drizzle a little plant milk if it needs thinning.

6. Divide mixture evenly between the muffin tin or cases and bake till golden brown or until centre is cooked through.

7. Remove from oven and let cool. Remove muffins from tray or cases and cool on a wire cooling wrack.

8. Prepare the frosting by mixing all frosting ingredients together whilst muffins are cooling. Add in icing sugar to taste or increase thickness of the frosting. You can refrigerate the frosting whilst you are waiting for the muffins to cool. This will also help thicken the frosting up.

9. Once cooled add a dollop of frosting to each muffin and garnish with lemon zest and chia seeds.

10. Store in an airtight container and enjoy!

Tips

The muffins can be frozen and it is best to freeze them without the frosting.

If you do not freeze them, store them in an airtight container and eat within 3-4 days.

Adding protein powder is optional. It does change the consistency of the muffins so the batter is fairly thick but it still cooks well. I used a protein powder from Arbonne, the Raspberry Truffle flavour which tastes like red velvet cake...honestly the best ever, the flavour of these muffins is so good plus there are loads of vitamins and minerals in this protein powder too to really support our health.

Omit the frosting if you want the muffins refined sugar free. You could always add the cashew frosting from my 'Raw Carrot Cake Bites' and remove the icing sugar to keep them refined sugar free.

I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.

Let me know if you give this recipe a try and tag me on social media in your pics!

Any questions please get in touch.

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