So the other week I was messing around in my kitchen and was in the mood to bake…muffins in particular, with the hopes of having leftovers in our freezer for tasty snacks throughout the week (which would probably be devoured by Michael in a day…but heck, I had good intentions). So muffin baking I began… and after three attempts, my Blueberry Almond Protein Muffins were born.
They’re a blend of Almond, Sorghum, and Coconut Flour which are all tremendously high in protein and fibre, meaning that they’ll keep you feeling fuller longer. These muffins are a great morning or afternoon snack or any great addition to your lunch or breakfast routine! And…the best part about them is that they’re 100% Gluten Free and Vegan (of course, would you expect anything less?)
Enough chatting…Introducing….My Blueberry Almond Protein Muffins! .
Here’s what you’ll need!
1 C Almond Flour
½ C Sorghum Flour
½ C tapioca Starch/Arrowroot Starch (either one will work)
¼ C Coconut flour
1 C Sucanat
2 tsp baking powder
½ tsp baking soda
½ tsp xanthan gum
½ tsp sea salt
1 tsp cinnamon
¼ tsp nutmeg
½ C Coconut Oil, Melted
3 Tbsp Flax Meal, with 9 Tbsp of Water (mix in a small bowl and set aside)
½ C Almond Milk (Unsweetened Original)
2 tsp Pure Vanilla
2 C Frozen Organic Wild Blueberries
Preheat the Oven to 350F
Line a muffin tin with liners.
In a large mixing bowl whisk together all of the dry ingredients.
Add the coconut oil, flax and water, almond milk, vanilla, and beat to combine. Continue beating for 2 minutes until the batter is smooth. It should not be overly wet or too dry, and almost looks like a stiffer cake batter or cookie dough like consistency. If the coconut flour is drying out the batter, add another 1-2 tablespoons of almond milk.
Stir in the blueberries by hand with a rubber spatula.
Using a medium size ice cream scoop, dollop the batter into the muffin liners so they’re just past the top of the liner.
Bake for 22-25 minutes in the centre of the oven, until golden brown. Use a sharp knife to test their ‘doneness’. If the knife comes out clean, they’re done!
Makes 12 Muffins
Lots of Love,