Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings: 8 muffins
Created by Chef Michele Leao
- 3/4 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 ½ cup oat flour
- 1 cup almond flour
- ½ scoop Kathy Smith Vegan Vanilla protein powder
- 1 tbsp Moringa Vegetable Powder
- 2 tbsp coconut sugar or date syrup
- 1 pinch of salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ⅓ cup vanilla plant based yogurt
- 2 Tablespoons applesauce
- 1 teaspoon vanilla
- 1 cup fresh blueberries
Preheat the oven to 375° F.
Spray 8 cups of your muffin tin with non-stick cooking spray (I use coconut oil spray)
Combine the almond milk and apple cider vinegar in a glass mixing bowl, whisk and set aside. This is to mimic the buttermilk
Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl.
Add the yogurt, applesauce and vanilla into the bowl with the almond milk. Stir to combine.
Pour the wet ingredients into the dry ingredients and stir just until combined. Let it rest for 2 minutes. Fold in the blueberries, fill muffin tins and sprinkle oats over
Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
Let muffins cool before removing from the tin and serving. Refrigerate leftovers in a covered container for up to one week. Eat cold or reheat in the toaster oven before serving.
Notes: If you don’t have oat flour, you can make your own by grinding rolled oats in a food processor or blender.
Moringa Protein Powder is a high protein powder and can be used in many shake recipes.
If you’re looking for a new recipe to add to your weekday breakfast rotation, say “hello” to the NEW BLUEBERRY PROTEIN MUFFINS! 🫐
Everything you want in a muffin!
These muffins are tender, and moist, thanks to two main ingredients, Greek yogurt and applesauce.
• Greek yogurt… It’s the key to making incredibly moist muffins, plus it adds in extra protein. Plant-based greek yogurts are pretty easy to find, just make sure to get the unsweetened variety!
• Applesauce… This replaces oil to add in flavor while reducing the calories and unsaturated fat.
Before you get to baking, here’s a tip: The blueberries can be fresh or frozen, you choose! If you already have frozen berries on hand, you don’t need to thaw them out, just realize that their color may bleed more.
These muffins have a big berry flavor and puffy texture has the power to transform your day and mood.
If you want to have a grab-and-go breakfast or snack option available all week long, just double the batch! Then, freeze the extras. 🙌
Pour yourself a cup of coffee, tea, or matcha, and enjoy theses tasty delights. Muffin can stop us!