Ingredients
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 ¼ cups oat flour + 1 tablespoon extra
- ¼ cup almond flour
- ¼ cup vanilla plant-based protein powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 tablespoons egg whites or 1 whole egg
- ⅓ cup plain Greek yogurt full-fat recommended
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries plus extra for topping
Instructions
- Start by preheating the oven to 375°F (190°C). Prepare a 9-cup muffin tray by lightly greasing it or lining it with muffin liners.
- In a medium bowl, combine the almond milk and apple cider vinegar. Stir well and let it rest for a few minutes until it slightly thickens.
- In a large mixing bowl, add oat flour, almond flour, protein powder, baking powder, baking soda, salt, and cinnamon. Mix until everything is evenly blended.
- In the bowl with the almond milk mixture, add egg (or egg whites), Greek yogurt, coconut sugar, and vanilla extract. Whisk until smooth and well combined.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Avoid overmixing to keep the texture light and fluffy.
- In a small bowl, lightly coat the blueberries with 1 tablespoon of oat flour. Then fold them gently into the batter so they spread evenly.
- Divide the batter evenly into 9 muffin cups. Add a few extra blueberries on top if you want.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins rest in the pan for about 5 minutes, then transfer them to a cooling rack.
Notes
- Dairy-free option: Replace Greek yogurt with a plant-based yogurt alternative.
- Vegan option: Use plant-based yogurt and try a flax egg instead of regular egg (texture may vary).
- Lower sugar version: Replace coconut sugar with monk fruit sweetener.
- Nut-free option: Swap almond milk for another dairy-free milk and replace almond flour with extra oat flour (texture may slightly change).
Nutrition
Serving: 1Muffin | Calories: 138kcal | Carbohydrates: 21g | Protein: 7g | Fat: 3g | Cholesterol: 1mg | Sodium: 471mg | Potassium: 113mg | Fiber: 2g | Sugar: 8g