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This recipe is based off of Lau’s Healthy Life blueberry muffin recipe. I wanted to make a nut-free version, one that used a natural sweetener, and also utilized my favorite Nuzest protein powder. This is the only protein that doesn’t seem to bother my GI system and is very easily digested. It’s great for baking, super clean, and no weird after taste like you get with most protein powders!
I’ve made these several times now and feel like I’ve really nailed them. I LOVE muffins (okay, what baked good don’t I love?!) and these are a delicious and healthy version. The protein powder makes them more filling than your average baked good, so they’re perfect for an on the go breakfast or snack to keep you fueled up.
Paleo Protein Blueberry Muffins
1/3 cup coconut oil, softened
1/4 cup maple syrup
1 tsp. vanilla
1 egg or egg substitute (I haven’t tried this with 1/2 a mashed banana or gelatin egg, but I feel like either would work)
1 cup dairy free milk
1 tsp. apple cider vinegar
1/2 cup Nuzest vanilla protein (Due to the consistency and absorbency of Nuzest, using an alternate protein powder may call for adjustments in wet ingredients)
1/2 cup tiger nut flour
1/4 cup cassava flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup blueberries (fresh or frozen)
Preheat oven to 350 F
In a large bowl, beat the coconut oil and maple syrup until smooth and fluffy. Add in the vanilla and egg and beat until combined.
In a small bowl, whisk all the dry ingredients together. Add the dry ingredients and remaining wet ingredients to the large bowl. Mix everything together until just combined.
Fold in the blueberries. You should have a thick batter.
Line a cupcake tin with muffin liners of your choice. Divide the batter into 9 muffins.
Bake for about 45 minutes, until golden brown and toothpick comes out clean.
Let cool in the tin for 15 minutes before transferring to a wire rack to cool completely.