High-protein Lemon-blueberry Muffins

Our delicious high-protein lemon-blueberry muffins recipe will please your taste buds and keep your body healthy. These muffins are the perfect treat for any time of the day because they are full of healthy ingredients and delicious tastes.

These muffins taste great and are good for you, whether you’re a fitness fanatic trying to get more protein or just want a healthy lunch. Each bite is a burst of goodness, with the sour punch of lemon and the sweet juicy blueberries.

Also, our recipe is meant to be both filling and rewarding, so you’ll feel full and energized for longer. These high-protein lemon-blueberry muffins will take your baking to a whole new level and fill your hunger.

Ingredients:

  • 1 cup almond flour
  • 1 cup vanilla protein powder (whey or plant-based)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup honey or maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/4 cup almond milk (or any milk of your choice)
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 eggs
  • 1 cup fresh blueberries

Instructions:

Warm the oven up to 175°F (350°F). Put paper plates in a muffin pan or grease the cups.

Put almond flour, protein powder, baking powder, and salt in a big bowl.

Put applesauce, almond milk, lemon zest, lemon juice, and eggs in a different bowl. Add honey or maple syrup and whisk until everything is well mixed.

Add the wet ingredients to the dry ones and mix them together until they are just mixed. Be careful not to mix too much.
Add the blueberries slowly and carefully.

Fill up about three quarters of the way to the top of each muffin cup with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean.

Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down.

Your high-protein lemon-blueberry muffins are a tasty and healthy way to start the day.

FAQs:

Q: Are these high-protein lemon-blueberry muffins suitable for a gluten-free diet?

A: Yes, our recipe uses almond flour as the base, making it naturally gluten-free and perfect for those with gluten sensitivities or allergies.

Q: Can I substitute the almond flour with another type of flour?

A: While almond flour provides a unique texture and flavor to the muffins, you can experiment with other gluten-free flours such as coconut flour or oat flour. However, keep in mind that the texture and taste may vary slightly.

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