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–+ servings

TDW Vanilla & Blueberry Protein Muffins

We love any recipe where we can include our protein powder! Especially a breakfast muffin! This recipe is quick and easy and makes up 12 light and fluffy muffins.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins

Ingredients
  

Dry Ingredients

  • 2 cups gluten free flours
  • 1/2 cup super fine almond flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp buttermilk powder
  • 1 scoop TDW Vanilla Protein Powder

Wet Ingredients

  • 2 eggs
  • 3/4 cup coconut sugar
  • 1 tsp vanilla
  • 1/3 cup EVOO
  • 1 tbsp lemon juice
  • 1 cup coconut yogurt
  • 1 cup blueberries

Instructions
 

  • Preheat oven to 375 degrees. Line a 12 cup muffin pan with parchment baking cups. Spray each muffin liner with avocado spray.
  • Add all of the dry ingredients to a large mixing bowl. Use a whisk to gently break apart all of the flour and blend the ingredients.
  • In a separate bowl, whisk together the sugar and eggs with a hand mixer until fluffy, about 2 minutes. Using the mixer helps break up and roughness textures from the coconut sugar. Slowly drizzle in the olive oil then follow with the rest of the "wet" ingredients.
  • Make a well in the center of the dry ingredients and pour in the wet mixture. Using the whisk, stir everything together until well incorporated. Finally, fold in the blueberries with a rubber spatula.
  • Fill each muffin cup about 3/4 of the way full. Bake for 20 minutes and enjoy!

Notes

*If you are dairy free, you can eliminate the buttermilk powder, but trust us, you want this ingredients in your muffins! Buttermilk powder adds moisture and tenderness to baked goods and is the secret to a soft pillowy muffin.