Muffins | High Protein | Snacks
These zesty muffins need to come with a warning they are just so damn delicious 😋 They are the perfect protein filled breakfast or on-the-go snack with over 7 grams of protein per muffin! These healthy oil-free blueberry muffins are fluffy and moist on the inside and golden on the outside. The lemon glaze take these muffins to the next level and helps pack flavour with every bite.
Made with VPA Premium Vanilla Plant Protein Powder.
200ml almond milk
15ml/ 3 tsp apple cider vinegar
360g/ 2 1/2 cups wholewheat spelt flour
120g/ 6 tbsp erythritol or 3/4 cup coconut sugar
20g/ 1 tbsp baking powder
12g/ 2 tsp baking soda
1/4 tsp pink salt
3g/ 1 tsp cinnamon
3g/ 1 tsp nutmeg
45g/ 3 tbsp VPA Premium Vanilla Plant Protein Powder
200g dairy-free yoghurt
5ml/ 1 tsp vanilla essence
140g/ 6 tbsp apple sauce
200g/ 1 1/2 cups blueberries
60g/ 1/2 cup xylitol icing sugar
20ml/ 1 tbsp fresh lemon juice
2 tsp lemon zest
Preheat oven to 180º(350F).
Place non-dairy milk and apple cider vinegar in a cup. Stir and set aside.
In a large bowl, mix together all the dry ingredients.
In a smaller bowl, whisk together all the wet ingredients. Add in the milk mixture
Add the wet ingredients to the dry ones and mix together until just combined.
Add the blueberries.
Equally divide the mixture into silicone muffin moulds or lined muffin tins. Bake for 25 minutes or until skewer comes out clean. Place on a wire rack to cool.
While muffins are baking, place all ingredients for frosting into a bowl & whisk until smooth. Should be drippy.
Let muffins cool before frosting. To frost, simply dip them upside down into the bowl. Enjoy!
Tips: You can substitute blueberries for raspberries.
Calories 179, Carbs 41.6 grams, Fat 2.8 grams, Protein 7.2 grams