Blueberry Muffins
These vegan blueberry muffins are high in protein and antioxidants. They're the perfect grab-and-go meal prep breakfast for the week!
Ingredients
- 2 ¼ cups oat flour
- 4 scoops protein powder if you don’t have it, sub for an additional ⅓ cup oat flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 3 ripe bananas
- ¼ cup almond butter
- ⅓ cup maple syrup
- ½ cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 ½ cup wild blueberries
Instructions
- Preheat your oven to 350F and line 12 muffin baking tins
- Add your dry ingredients together and separately combine your wet ingredients together (mashing your bananas) then mix until combined. Add your blueberries saving a few for the top!
- Fill each muffin tin ¾ of the way with batter, add some blueberries to the top and bake for 25-30 minutes
- Enjoy and store leftovers in an airtight container on the counter for 2 days then move to the fridge for 2-3 more days!