Blueberry Vanilla Protein Muffins

Breakfast, Sweet Treats

Blueberry Vanilla Protein Muffins

Wet Ingredients

2 eggs
or 1 flax egg for vegan substitute (For flax egg, mix 1 tbsp ground flax abd 2 1/2 tbsp water in bowl. Set aside for 10 minutes to thicken)
1/4 cup coconut oil (melted)
 2 tbsp  maple syrup
 1/2 cup  almond milk
 3/4 - 1 cup  fresh blueberries

Dry Ingredients

1 cup

oat flour
1 tsp baking powder
1/2 tsp salt
1 scoop Kaizen Naturals® Vegan Protein Vanilla Bean
 1 tsp cinnamon


1. Preheat oven to 425°F.

2. Mix dry ingredients in a bowl until combined.

3. Whisk together wet ingredients (except blueberries) in a separate bowl.

4. Combine dry and wet ingredients and mix until a thick batter (with no lumps) is formed.

5. Gently fold in blueberries.

6. In a greased or lined muffin tin, fill each muffin well with batter until ¾ full.

7. Bake for 15-18 minutes at 425°F. You will know the muffins are done when they are golden brown on top and a toothpick inserted into the center of the muffin comes out clean.

8. Let cool for 10-15 minutes before eating.


     Created by Zakiya Lalani