For the last few months, I have noticed loads of my favourite foodies posting delicious recipes for delicious protein-packed muffins – “pruffins“, if you will. Drawing my main inspiration from @georgeats and @changeroomfoods, I have created these little blueberry-soaked numbers which are gluten free, grain free and refined sugar free (dairy free too, depending on the protein powder that you choose). When I first made them I was worried I’d drowned them in blueberries, but they just make these muffins so deliciously moist (and colourful). The latest batch were a huge hit at work, so I knew I had to post the recipe. To reflect their plump berry-soaked condition, I have called them blueberry pudding pruffins…and here they are!
Blueberry Pudding Protein Muffins (pruffins)
Protein packed gluten free and dairy free muffins studded with juicy blueberries. A perfect healthy snack!
- 1 cup almond flour
- 1/2 cup buckwheat flour
- 1/2 cup neutral flavoured protein powder (vegan if needed)
- 3 tbsp granulated stevia
- 1 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1 1/4 cups blueberries
- 1 large banana
- 2 eggs
- 3/4 cup coconut milk
- 2 tbsp coconut oil, melted
- 1 tbsp lemon juice (or apple cider vinegar)
- 2 tsp vanilla extract
Preheat oven to 190 C and line a muffin tin with baking paper or muffin cases (or use a silicone tray, which is what I did). You will need to prepare a 12 muffin tray, or alternatively you can make 24 mini muffins.
In a large bowl, combine the almond flour, buckwheat flour, protein powder, stevia, cinnamon and baking powder.
In a separate bowl, combine the mashed banana, eggs, coconut milk, lemon juice and coconut oil.
Make a well in the centre of the dry ingredients and pour in the wet mixture, then combine until smooth.
Fold through 1 cup of the blueberries, reserving 1/4 cup.
Divide the mixture evenly between the muffin holes (you can fill almost to the top as they won't rise a huge amount). Then, take the remaining 1/4 cup of blueberries and dot a blueberry or two into the top of each muffin (just for decoration!).
Place muffins in the oven and bake for 20-25 minutes for mini muffins, 30-35 minutes for the larger ones. The muffins are done when the edges are starting to turn dark golden brown and the middle feels firm. The blueberries will explode and produce lots of bubbly juiciness, but this will settle back down when they cool.
Allow the muffins to cool in the muffin tin for 10 minutes, then turn on to a wire rack to cool completely (so the muffins don't "sweat" in the tin). Store in an airtight container in the fridge for up to a week or freeze for a longer life.
*I used Natvia in these pruffins. If you can’t find granulated stevia, you can use some coconut sugar. If you use a sweetened protein powder, you may find you only need about 1-2 tbsp.