Dairy & Gluten Free Lemon Blueberry Protein Muffins
Dairy & Gluten Free Lemon Blueberry Protein Muffins
Equipment
- 1 Muffin tray
- 12 Parchment paper muffin cups
- 1 Saucepan
- 2 Mixing bowls
- 1 Food processor or blender
Ingredients
Wet ingredients
- 1/2 Organic Meyer lemon, cooked and pureed (cook it whole but we're going to use half the lemon in the recipe) Meyer is best so it's not bitter
- 2 Eggs
- 1/3 C Pure maple syrup
- 1/3 C Applesauce, unsweetened
- 1/4 C Coconut oil or avocado oil
- 1/2 C Milk of your choice
- 1 tsp Vanilla
Dry Ingredients
- 1 3/4 C Oat flour, gluten free
- 1/2 C Vanilla protein powder
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
Fold ins
- 1 1/4 C Fresh blueberries
Optional crumble topping
- 1/3 C Oat flour
- 1 1/2 tbsp Pure maple syrup
- 1 1/2 tbsp Coconut oil, avocado oil or melted butter of your choice
- 1 tsp Lemon zest
- Pinch of salt
Instructions
- Boil 3 C water in a saucepan. When it begins to boil add your lemon and simmer for 20 minutes.
- Pre heat the oven to 350F. Line a muffin tray with parchment cups and set aside
- In a mixing bowl combine all the dry ingredients, set aside
- When the lemon has finished cooking remove it from the hot water and slice into wedges, removing seeds and ends. Puree the lemon in a food processor or blender
- In a second mixing bowl combine all the wet ingredients including 1/2 of the lemon puree (note: You cooked a whole lemon but you're only using half in the recipe)
- Pour the wet ingredients into the mixture with the dry ingredients until combined
- Fold in the blueberries
- Divide the batter into the muffin cups
- *If using the crumble topping make it now and divide among the muffins
- Bake for about 22 minutes until cooked through
Notes
~9-11g of protein per muffin
~3-4 g of fiber per muffin
