I discovered this recipe years ago during a time in my life when I was recovering from an illness and needed extra nutrition & calories but didn’t feel like eating. These blueberry muffins were a godsend because they are easy to make, delicious, nutritious, and high in protein. My whole family liked them so much that they have become a staple in our diets. They are great for breakfast, a midafternoon pick-me-up, or even a midnight snack.
The original recipe is from The Weight & Wellness Way Cookbook and Nutrition Guide. The only thing I modified from the original recipe is the type of protein powder used.
So, if you’re looking for a convenient & healthy snack, give these a try. I hope you love them.
Ingredients
2 ½ cups almond flour (I use Bob’s Red Mill brand)
½ cup pea protein powder
1 ½ teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
1/3 cup melted coconut oil
4 eggs
¼ cup pure maple syrup
1 teaspoon vanilla
1 ½ cups blueberries (or apples)
Directions
Step 1. Preheat oven to 350°.
Step 2. In a large bowl, mix the almond flour, pea protein powder, cinnamon, baking soda, & salt. Be careful not to overmix.
Step 3. In a blender or with a whisk, mix until smooth the melted coconut oil, eggs, maple syrup, & vanilla. Stir into dry ingredients.
Step 4. Gently fold in the blueberries (or apples).
Step 5. Grease muffin tins with coconut oil. Fill muffin tins with the batter two-thirds full.
Step 6. Bake for 15-20 minutes. Makes 12 muffins.
Notes
Store muffins in the refrigerator for up to a week. They are extra delicious with butter on them and fresh strawberries on the side.
