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PREP TIME |
TOTAL TIME 45 min |
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COOK TIME 30 min |
SERVINGS Makes 12 muffins |
INGREDIENTS
- ½ cup coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup coconut sugar
- 2 scoops vanilla protein powder
- 2 cups all purpose flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 2 cups Josh Pond frozen wild organic blueberries
- ½ cup almond milk
INSTRUCTIONS
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Preheat your oven to 425F. Cream the coconut oil and sugar together in a bowl.
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Once the coconut oil and sugar mixture is creamy, add eggs, one at a time, beating well after each addition. Then, add the vanilla extract.
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Sift and/or whisk together the flour, protein powder, salt and baking powder. Then, add to the wet ingredients alternatively with the almond milk.
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Crush half of the blueberries with a fork and mix into the batter. Fold in remaining blueberries.
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Line a muffin tin with silicone liners or muffin liners sprayed with coconut oil spray and fill with batter using an ice cream scoop.
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Bake at 425F for 5 minutes. Lower heat to 350F and bake for 15-20 minutes. Check muffins by inserting a toothpick in the center and when it comes out clean, they are done.
