Dairy & Gluten Free Lemon Blueberry Protein Muffins
Serves 12
25 mins prep
22 mins cook
0 mins total
Wet ingredients
Organic Meyer lemon, cooked and pureed (cook it whole but we're going to use half the lemon in the recipe)Meyer is best so it's not bitter
Eggs
cPure maple syrup
cApplesauce, unsweetened
cCoconut oil or avocado oil
cMilk of your choice
tspVanilla
Dry Ingredients
cOat flour, gluten free
cVanilla protein powder
tspBaking powder
tspBaking soda
tspSalt
Fold ins
cFresh blueberries
Optional crumble topping
cOat flour
tbspPure maple syrup
tbspCoconut oil, avocado oil or melted butter of your choice
tspLemon zest
Pinch of salt
Boil 3 C water in a saucepan. When it begins to boil add your lemon and simmer for 20 minutes.
Pre heat the oven to 350F. Line a muffin tray with parchment cups and set aside
In a mixing bowl combine all the dry ingredients, set aside
When the lemon has finished cooking remove it from the hot water and slice into wedges, removing seeds and ends. Puree the lemon in a food processor or blender
In a second mixing bowl combine all the wet ingredients including 1/2 of the lemon puree (note: You cooked a whole lemon but you're only using half in the recipe)
Pour the wet ingredients into the mixture with the dry ingredients until combined
Fold in the blueberries
Divide the batter into the muffin cups
*If using the crumble topping make it now and divide among the muffins
Bake for about 22 minutes until cooked through