These nutritious blueberry protein muffins are deliciously fluffy and include 7 grams of protein apiece! They make an excellent snack or breakfast choice when meal prepping for the week.
Protein-packed - Each muffin has 7 grams of protein. Low-sugar - This recipe calls for only 1/4 cup coconut sugar in the total batch, so each muffin contains only 8 grams of sugar, which is significantly less than a bakery-style blueberry muffin.
Portable - These muffins are easy to consume with your hands while on the go. Silicone muffin cups are also useful for baking, storing, and transporting.
unsweetened almond milk - we make our own dairy-free "buttermilk" by combining almond milk and apple cider vinegar, resulting in a light and fluffy crumb.
I recommend Bragg's apple cider vinegar. It is organic, uncooked, and of the highest quality. To prepare these gluten-free muffins, I used a combination of oat flour and almond flour.
This recipe requires plant-based vanilla protein powder. I tested it with Sun Warrior and Nuzest and strongly recommend one of these brands. You can use the coupon eatingbirdfood to get 15% off your Nuzest order.
Baking powder and baking soda are leavening chemicals that make muffins rise. Salt increases the flavor of the other ingredients.
Cinnamon is the ideal warming spice that complements blueberries wonderfully. For this recipe, you can use either 3 tablespoons egg whites or 1 ordinary egg.