Let’s talk breakfast. Now I am not one for pancakes or waffles in the morning, I’m not a morning muffin gal … I have a savoury tooth, but It’s no secret that a large part of the population start their day with a sugar overload. Yelp. I will not judge you and your breakfast choices … I am your friend and I am here to help! So like a good bestie does, I did some research and some flavour hunting and I came up with a delicious Vegan & Gluten-Free Protein HIT Blueberry Muffin Recipe for my sweet tooth friends … saaaayyy what? Yep.
Calling all Sweet Tooths!
Consider switching your pancakes, waffles and ice-cream for this delicious and kinda nutritious muffin! Now all of you dedicated foodies out there – don’t panic! I am not suggesting everyone eats these babies EVERY morning for breakfast. It just may be a healthier alternative to your current routine at home or a great way to treat yourself on a Sunday after a good workout.
If you’re like me and not a huge fan of the sweets I’ve got you! It’s not TOO sweet so us savoury monsters will enjoy this recipe as an after-noon snack for a little pick me up when those 3pm fuzzies hit.
The best part about all of this is I just got out of the kitchen from the first baking trial and … well Paige Hemmis, the muffin connoisseur, gives her 100% approval. Oh yeah … they are the bomb diggity and that’s no diggity. So what are you waiting for? Get yo’self some!
Vegan & Gluten-Free Protein HIT Blueberry Muffins
- Mixing bowl
- Measuring cup
- Wooden spoon
- 3/4 cup gluten-free all purpose flour
- 3/4 cup vegan protein powder (I use Organic Pea Protein)
- 1/2 cup coconut sugar
- 1/2 tsp pink Himalayan salt
- 2 tsp baking soda
- 1/3 cup coconut oil
- 3/4 cup coconut milk
- 1 large banana, mashed
- 1 tsp vanilla essence
- 1 cup fresh or frozen blueberries
- Cinnamon Sugar
- Pre-heat oven to 180 degrees.
- Mix together all the dry ingredients in a large mixing bowl in the order listed above.
- In a separate bowl mash banana and add all wet ingredients together.
- Combine the wet ingredients with the dry and mix together. Do not over mix, you want it to be a sticky, dough like consistency.
- Stir in the blueberries to the mixture.
- Lightly grease a muffin tray using coconut oil
- Take a Tbsp & scoop the mixture into each muffin hole. I was able to fill them almost to the top. If your muffin trays are slightly larger fill ½ – ¾ of the way up.
- Place in the oven and bake for 20-25 minutes.
- Remove from the oven and set aside to cool.
- Serve warm with a sprinkle of cinnamon sugar over the top, eat and repeat the sound mmmmm.