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Dairy & Gluten Free Lemon Blueberry Protein Muffins

Course Snack
Prep Time 25 minutes
Cook Time 22 minutes
Servings 12
Author Domenique Trupia

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