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)
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