Plant Protein Blueberry Breakfast Muffins

Plant Protein Blueberry Breakfast Muffins

At under 200 calories, these Plant Protein Blueberry Breakfast Muffins are a great plant-based option for breakfast on the go. Make ahead and freeze for easy meal prep. Sweetened with Lakanto and fresh orange juice, they’re also refined sugar-free, gluten-free and paleo compliant.

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Plant Protein Blueberry Breakfast Muffins

Plant Protein Blueberry Breakfast Muffins

  • Author: Fresh. Out.
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 12 Muffins 1x
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: Vegan, Plant-Based

Description

Plant Protein Blueberry Breakfast Muffins


Scale

Ingredients

  • 2 cups Anthony’s blanched almond flour
  • 1/2 cup fresh blueberries
  • 1/2 cup warm water
  • 1/3 cup freshly squeezed orange juice (about one large navel orange)
  • 1/3 cup arrowroot flour*
  • 1/4 cup Health Warrior Vanilla Plant Protein Powder 
  • 1/4 cup room temperature water, reserved
  • 1/4 cup coconut oil, melted and cooled
  • 1/4 cup Lakanto Classic Sweetener
  • 4 tbsp chia seeds
  • 2 tbsp Lakanto Golden Sweetener
  • 1 tbsp Lakanto Maple Flavored Syrup
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt

Instructions

  1. Place oven rack at center position and preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners and set aside. Note: We made this in a lined, metal muffin tin. Baking time may vary for silicone pans. 
  2. In a large measuring cup, measure 1/2 cup warm water, then add the chia seeds and stir. Let sit at least 5 minutes before using so stiff chia eggs form. 
  3. Add the almond flour, arrowroot flour, protein powder, baking soda, salt, Lakanto Classic and Golden sweeteners, and cinnamon to a large mixing bowl and whisk to combine. 
  4. To the chia eggs, add orange juice, Lakanto syrup, coconut oil, and 2 tablespoons of the reserved water, then stir gently. Fold the wet ingredients into the dry mixture with a rubber spatula. If the mixture is too dry, add the remaining water a tablespoon at a time while continuing to gently fold.** Do not overmix or use a hand mixer. 
  5. Divide half of the mixture evenly between the 12 cups in the prepared muffin tin, top with half of the blueberries, then repeat with remaining batter and berries, pressing the berries slightly into the top of the batter. The dough will not rise much so we’re filling these all the way. 
  6. Bake for 30 minutes, remove from oven, and let sit for 10 minutes to firm up before transferring to a wire rack to cool. Great warm or at room temperature, even better after refrigerating. 

Notes

Refrigerate in airtight container up to 4 days or freeze up to 2 months. 

*We chose arrowroot flour because it is not degraded by acidic ingredients and we’re using a fair amount of orange juice in this recipe. You can, however, use tapioca flour if you don’t have arrowroot flour.

**Amount of reserved water required will depend on type of protein powder used, so add it gradually to be safe.

Nutrition Estimate Per Serving (1 MUFFIN) – Calories: 195.5, Sugar: 1.4g, Sodium: 10mg, Fat: 15g, Saturated Fat: 4.5g, Cholesterol: 0mg, Carbohydrates: 11.1g total/6.9g net, Fiber: 4.2g, Protein: 6.5g, Vitamin A:.1%, Vitamin C: 3.6%, Calcium: 7.7%, Iron: 6.5% (based on 2,000 calorie diet).

Keywords: BREAKFAST MUFFINS, BLUEBERRY MUFFINS, VEGAN MUFFINS, VEGAN, PROTEIN MUFFINS, PLANT PROTEIN, PLANT-BASED, PALEO, MUFFINS, VEGAN BLUEBERRY MUFFINS, VEGETARIAN, PLANTBASED, BREAKFAST MUFFINS, PALEO MUFFINS, SUGAR-FREE, #LAKANTOSWEETENED, GRAIN-FREE, GLUTEN-FREE

PLANT PROTEIN BLUEBERRY BREAKFAST MUFFINS
PLANT PROTEIN BLUEBERRY BREAKFAST MUFFINS

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