HEALTHIER PROTEIN BLUEBERRY MUFFINS (REFINED SUGAR-FREE, DF, GF)
A fresh batch of warm blueberry muffins is pure heaven! And this gluten-free, dairy-free, and refined sugar-free is the best muffin recipe I’ve ever made.
Servings: 8
Ingredients
- ½ cup creamy cashew butter (or almond butter)
- ½ cup coconut sugar
- ¼ cup maple syrup
- 2 eggs, at room temperature preferably
- ¼ cup nut milk, at room temperature
- ¼ cup coconut yogurt (or Greek yogurt)
- 1 teaspoon vanilla
- ⅓ cup gluten-free flour blend (I used King Arthur Baking flour)
- ⅓ cup vanilla plant-based protein powder (I used Ritual)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 heaping cup fresh or frozen blueberries (lightly tossed in gluten-free flour so they don't sink)
Instructions
- Preheat the oven to 350°F. Line a muffin tin with muffin liners.
- To a large mixing bowl, add the cashew butter, eggs, maple syrup, nut milk, yogurt, coconut sugar, and vanilla. Whisk or beat with a hand mixer until well combined.
- To the same mixing bowl, stir in the gluten-free flour, protein powder, baking powder, baking soda, and salt until just combined. Avoid overmixing.
- Toss the frozen blueberries with a bit of gluten-free flour to keep them from sinking to the bottom of the batter and gently fold them into the muffin batter.
- Add about 1/3 cup of batter into your prepared muffin tin and bake for 28 to 30 minutes until the outside has deepened in color and the tops are bouncy to the touch. I got 10 muffins out of this recipe.
- After baking, allow the muffins to cool for 5 to 10 minutes in the tin and then transfer to a wire rack. Enjoy!!
Notes
To store muffins, let them cool completely before transferring them to a sealed container or plastic bag. In the rare instance that you have leftovers, you can freeze them. Wrap them in plastic wrap and place them in a freezer bag for up to 3 months.