Lemon Blueberry Protein Muffins with Lemon Glaze
You know when fruit becomes really overpriced, and all of a sudden your body just craves it more? I swear my body and my bank account are never in sync…
But since I’m trying to practice the art of listening to my body, when my body craved a burst of fresh blueberries, I clearly had to give it $20 worth of them ♀️. #selflove
This recipe is honestly such a good way to satisfy your cravings for something sweet and refreshing, and because the muffins are packed with fibre, healthy fats and protein, they’re a really filling and wholesome way to get your daily fruit in.
Plus, if you’re more money-conscious and savvy than me, you can still enjoy these sweet, fluffy Lemon Blueberry Muffins using frozen blueberries! Here’s how:
For the muffins:
40g pea protein powder (I used vanilla @happywayau pea protein)
20g almond meal
30g coconut flour
100g frozen or fresh blueberries
10-15ml lemon juice
200ml almond milk
1 large egg, whisked (or vegan egg replacer)
1 tsp baking powder
1 tsp baking soda
For the icing:
20ml coconut oil, melted
1 tsp/5ml lemon juice
20g sweetener of choice (I used @nuviaproducts)
Preheat oven to 180 degrees celcius.
In a large mixing bowl, add almond meal, coconut flour, pea protein and baking powder and soda. Stir to combine dry ingredients together.
In a separate bowl, whisk the egg and pour in the almond milk and lemon juice. Stir to combine.
Add the wet ingredients to the dry ingredients, and continue stirring while adding in the frozen blueberries.
Pour batter across 6 lined cupcake/muffin trays and bake in oven for 20-30 minutes.
Meanwhile, make the icing by mixing all ingredients together in a small bowl. Add extra milk to thin mixture out if needed.
Allow muffins to cool on a cooling rack before drizzling with glaze
Eat fresh (they’re so good when they’re warm!) or store in the fridge for up to 5 days.
Serves: 6 muffins
Macros per muffin (glaze not included): 98 calories, 7C/4F/8P