Plant Based Blueberry Protein Muffins
- 2 flax eggs (2 Tbsp ground flaxseed + 5 Tbsp water)
- 1 1/4 cup dairy-free unsweetened yogurt
- 2 medium ripe bananas (mashed)
- 2 cups rolled oats
- 1/3 cup Muscle Protein’s Vegan Protein Platinum
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup Blueberries
Preheat oven to 200°C .
Lightly grease each slot of a standard muffin tin.
Prepare flax eggs in a small bowl, by mixing together the ground flax & water. Set aside about 10 minutes. It will thicken up and become gel-like.
When the flax eggs are ready, add all the ingredients (except the blueberries) into a high-powered blender. Blend until smooth, about 1-2 minutes. Scrape down sides as needed.
Once completely blended, add blueberries into the mixture.
Pour mixture into each slot about 3/4 of the way full.
Bake for 15-18 minutes, until lightly golden brown and cooked in the centre.
Let muffins cool for 10 minutes in the pan before transferring them to a cooling rack, then cool for another 10-15 minutes. The muffins might flatten out a little bit...it's normal.
If you decide to make these yummy muffins, let us know how you like this recipe! Try it out today with our Muscle Protein shakes.