Lemon Blueberry Protein Muffins
From Jenny Sugar, POPSUGAR
Ingredients
- 2 tablespoons flaxmeal
6 tablespoons water
1 teaspoon apple cider vinegar
1 cup unsweetened soy milk
1 1/2 cups white whole wheat flour
2 scoops vanilla protein powder (1 scoop is about 35 grams; I used Vega)
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup organic sugar
1/3 cup canola oil
Juice from one lemon (about 3 tablespoons)
2 teaspoons pure lemon extract
1 teaspoon vanilla extract
1 1/4 cups blueberries (fresh or frozen)
Directions
- Preheat oven to 350°F. Line two 12-muffin pans with 15 paper liners.
- In a small bowl, mix the flaxmeal with the water and set aside.
- In another small bowl, whisk together the apple cider vinegar and the unsweetened soy milk and set aside.
- In a large bowl, combine the flour, protein powder, baking soda, salt, and sugar.
- Mix in the oil, lemon juice, lemon extract, vanilla extract.
- Stir in the flaxseed mixture as well as the vinegar/soy milk mixture.
- Fold in the blueberries.
- Divide the batter among the 15 muffin cups and bake for 25 minutes.
Source: Calorie Count [1]
Information
- Category
- Desserts, Cake
- Cuisine
- North American
- Yield
- 15 servings
- Total Time
- 44 minutes, 59 seconds
Nutrition
- Calories per serving
- 150