1/2cupneutral flavoured protein powder(vegan if needed)
3tbspgranulated stevia
1tspground cinnamon
1 1/2tspbaking powder
1 1/4cupsblueberries
1largebanana
2eggs
3/4cupcoconut milk
2tbspcoconut oil, melted
1tbsplemon juice(or apple cider vinegar)
2tspvanilla extract
Instructions
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.
Notes
*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.
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