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Lemon Blueberry Protein Muffin Ingredients and Recipe

  • 2 Tbsp Flaxmeal
  • 6 Tbsp Water

  • 1 Tsp Apple Cider Vinegar

  • 1 Cup Unsweetened Soy Milk

  • 1 1/2 Cups White Whole Wheat Flour

  • 2 Scoops Vanilla Protein Powder

  • 2 Tsp Baking Soda

  • 1/2 Tsp Salt

  • 1/2 Cup Organic Sugar

  • 1/3 Cup Canola Oil

  • Juice From One Lemon (Apx 3 tablespoons)

  • 2 Tsp Pure Lemon Extract

  • 1 Tsp Vanilla Extract

  • 1 1/4 Cups Blueberries (fresh or frozen)

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Here’s What You Do:

  • Preheat oven to 350 and line two 12-count muffin pans with 15 paper liners (or use cooking spray).

  • In a small bowl, mix the flaxmeal with the water and set aside.

  • In another small bowl, whisk together the apple cider vinegar and the unsweetened soy milk and set aside.

  • In a large bowl, combine the flour, protein powder, baking soda, salt and sugar.

  • Mix in the oil, lemon juice, lemon extract, and vanilla extract.

  • Stir in the flaxseed mixture as well as the vinegar/soy milk mixture.

  • Fold in the blueberries.

  • Divide batter among the 15 muffin cups and bake for 25 minutes.

STATS

Serving Size 1 Muffin

  • Calories: 150
  • Total Fat: 5.8g

  • Carbohydrates: 19.1g

  • Fiber: 2.2g

  • Sugars: 8.6g

  • Protein: 6g