- ½ cup + 2 tbsp (56g) coconut flour (measured correctly)
- 2 scoops (84g) vanilla whey protein powder
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tbsp (8g) poppy seeds
- 1 tbsp (5g) lemon zest (about one medium)
- 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¼ cup (60g) plain nonfat Greek yogurt
- ¼ cup (60mL) agave syrup
- 3 tbsp (45mL) freshly squeezed lemon juice (about one medium large)
- ½ cup (120mL) unsweetened vanilla almond milk (or any milk)
- 1 cup (140g) fresh blueberries
Preheat the oven to 350°F, and lightly coat 9 standard-sized muffin cups with nonstick cooking spray.
Whisk together the coconut flour, protein powder, xanthan gum, baking powder, baking soda, salt, poppy seeds, and lemon zest in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the Greek yogurt until no large lumps remain. Stir in the agave, lemon juice, and almond milk. Add in the coconut flour mixture, stirring until fully incorporated. Let the batter rest for 10 minutes. Gently fold in the blueberries.
Divide the batter between the prepared muffin cups. Bake at 350°F for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully turning out onto a wire rack.
This recipe was specifically designed for whey protein powder. Most protein powders behave differently, especially when it comes to absorbing moisture. If you substitute a different whey-based protein powder than the one linked to in the recipe above, you may need to add more protein powder if the batter is too wet OR more milk if the batter is too dry. Do not substitute plant-based protein powder; it tends to be much more absorbent and will most likely result in dry, crumbly muffins.Frozen blueberries may be substituted for the fresh. To do so, reserve 1 tablespoon of the coconut flour and protein powder mixture from Step 2, and toss that with the frozen blueberries just before gently folding them into the batter. The baking time may increase by a few minutes.These muffins freeze really nicely. To thaw quickly, place individual muffins in the microwave for 40-50 seconds on 40% power.
Transcribed from: Amy’s Healthy Baking