Makes 14 muffins
¾ cup wholemeal flour
2 scoops True Protein Vegan 85 French Vanilla
1 cup almond meal
2 tsp baking powder
½ tsp salt
1 cup coconut sugar
1 cup almond milk
½ cup coconut oil (melted and cooled to room temperature)
2 tsp vanilla extract
Zest of one medium lemon
1 ½ cup blueberries, fresh or frozen (thawed)
Preheat oven to 180 degrees Celsius and line 14 muffin cups.
Place the wholemeal flour, protein powder, almond meal, baking powder, salt and sugar into a bowl and stir until combined.
In another bowl whisk together the 2 eggs, vanilla extract, almond milk, coconut oil and lemon zest until thoroughly mixed together.
Make a well in the dry mixture and pour in the wet mixture, stir until just combined, do not over mix!
Add in the blueberries and lightly fold through.
Scoop the mixture into the prepared muffin cups about ¾ of the way full as they will rise.
Bake for 20-25 minutes or until a toothpick comes out clean, then allow to cool