you wont be blue once you try these awesome blueberry muffins! made with my favorite plant-based protein powder, these are a crowd pleaser. plus they’re loaded with immune supportive nutrients like antioxidants from blueberries, zinc in oats, vitamin E in eggs and of course *protein* Did you know we need protein for a healthy immune system?
1 cup gluten free flour (or flour of your choice)
1 cup rolled oats (Gluten Free )
1/2 cup protein powder – Vanilla
1 tsp baking soda
1 tsp salt
1 Tbsp ground cinnamon
1/2 stick slightly softened butter
1 mashed banana
1 Tbsp maple syrup
1 cup fresh or frozen blueberries, defrosted
Preheat oven to 350 degrees
Mix dry ingredients (flour, oats, shake, salt, baking soda, cinnamon) in a small bowl.
Crack eggs into large bowl, mash and add banana, add maple syrup, stir and set aside.
Add butter into flour mixture and combine with mixer.
Mix wet ingredients with mixer, gently adding in flour mix.
Once combined, gently stir in blueberries. Batter will be sticky. Using 2 spoons, fill muffin tin about half way with batter. Optional to spray tin with nonstick oil first or use paper muffin liners.
Bake for about 20-22 minutes, checking for doneness with a toothpick.
Let cool and enjoy!