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Whole Wheat Lemon Blueberry Protein Muffins | Happy Food Healthy Life
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Whole Wheat Lemon Blueberry Protein Muffins

Servings 12 -15 muffins
Calories
Author Louisa

Ingredients

  • 2 Tablespoons ground flax seed
  • 1/4 cup water
  • 1 cup nonfat Greek vanilla yogurt
  • 2 Tablespoons agave nectar
  • 2 teaspoons pure vanilla extract
  • zest and juice of 2 medium lemons
  • 1 cup whole wheat pastry flour
  • 1/4 cup vanilla protein powder
  • 1 cup oat flour (1 cup of oats ground in a blender to a flour)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup chia seeds
  • 1/4 tsp salt
  • 1 cup fresh blueberries (frozen can be substituted as well)

Instructions

  • In a small bowl, stir together the flax seed and water. Set in the refrigerator for about 5-10 minutes.
  • Preheat oven to 375 degrees F. Line muffin tin with paper liners and set aside.
  • In a medium bowl stir together yogurt, agave, vanilla, lemon zest, lemon juice, and flax+water mixture.
  • In another medium bowl stir together whole wheat flour, oat flour, protein powder, baking powder, baking soda, chia seeds, and salt. Pour dry ingredients in with the wet ingredients. Mix gently just enough to combine. Add blueberries and gently fold until evenly distributed.
  • Using large ice cream scoop, fill muffin tin with batter, 3/4 to full for each muffin. Bake for 19 - 21 minutes or until toothpick inserted in the middle of the muffin comes out clean.
  • Remove from the oven and let cool for 5 minutes. Transfer to a wire rack to cool off completely.