Makes 14 muffins
Prep time: 20 minutes
Baking time: 20-25 minutes
Ingredients
¾ cup wholemeal flour
2 scoops True Plant Protein in French Vanilla
1 cup almond meal
2 tsp baking powder
½ tsp salt
1 cup coconut sugar
1 cup almond milk
2 eggs
½ cup coconut oil (melted and cooled to room temperature)
2 tsp vanilla extract
Zest of one medium lemon
1 ½ cup blueberries, fresh or frozen (thawed)
Method
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Preheat oven to 180 degrees Celsius and line 14 muffin cups.
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Place the wholemeal flour, protein powder, almond meal, baking powder, salt and sugar into a bowl and stir until combined.
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In another bowl whisk together the 2 eggs, vanilla extract, almond milk, coconut oil and lemon zest until thoroughly mixed together.
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Make a well in the dry mixture and pour in the wet mixture, stir until just combined, do not over mix!
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Add in the blueberries and lightly fold through.
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Scoop the mixture into the prepared muffin cups about ¾ of the way full as they will rise.
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Bake for 20-25 minutes or until a toothpick comes out clean, then allow to cool
