Blueberry Protein Muffins

Gluten Free!

My client requested these and, brazenly, I said I had a recipe already, but I did not. I went ahead with a concept of an idea as I often do, and they came out so good that I’m now basically contractually obligated to make them on a weekly basis.

• 1 1/2Cup Almond Flour

• 2 Cup GF Old Fashioned Oats, blitzed in the vitamix (or Oat Flour)

• ½ tsp baking soda

• 1 tsp baking powder

• 1/2 tsp sea salt

• ½ tsp cinnamon

• ¼ cup coconut oil

• ⅓ cup yogurt 

• 2/3 c maple syrup

• 3 eggs

•  Tsp lemon zest 

• 1 tsp vanilla extract

• ¾ cup blueberries

• Oats and brown sugar for topping

Preheat oven to 425. Spray a cupcake pan with avocado oil or use liners. Combine wets (minus blueberries) in a blender or bowl. Combine dries in a bowl. Combine all together and add blueberries. Bake for 10 minutes at 400 and drop temp to 350 for remaining 10 minutes. Let cool and enjoy for days! These freeze nicely, if they last.