Ingredients
Wet Ingredients
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 3 Tablespoons egg whites (or 1 egg)
- ⅓ cup plain full fat Greek yogurt
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¼ cups + 1 Tablespoon oat flour
- ¼ cup almond flour
- ¼ cup plant-based vanilla protein powder (e.g. Sun Warrior)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
Fruit
- ¾ cup fresh blueberries (plus more for topping)
Instructions
- Prep the Muffin Tin: Preheat your oven to 375°F (190°C). Spray 9 cups of a muffin tin with non-stick cooking spray or line them with paper liners sprayed with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together the almond milk and apple cider vinegar; set aside to allow the mixture to curdle slightly, mimicking buttermilk. Then add the egg whites (or whole egg), Greek yogurt, coconut sugar, and vanilla extract to the almond milk mixture and whisk until smooth and combined.
- Combine Dry Ingredients: In a large mixing bowl, stir together 1 ¼ cups oat flour, almond flour, plant-based vanilla protein powder, baking powder, baking soda, salt, and cinnamon until evenly mixed.
- Incorporate Wet Into Dry: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Avoid overmixing to ensure the muffins stay light and tender.
- Toss Blueberries in Flour: In a small bowl, toss the fresh blueberries with 1 tablespoon of oat flour. This helps prevent the berries from sinking to the bottom of the muffins. Gently fold the floured blueberries into the batter to distribute evenly.
- Fill the Muffin Tin: Evenly divide the batter among the 9 muffin cups and top each muffin with a few additional blueberries, if desired, for a more attractive presentation.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a cooling rack to cool completely before serving.
Notes
- Using apple cider vinegar with almond milk mimics buttermilk which helps the muffins rise and stay moist.
- Tossing blueberries in flour prevents them from sinking to the bottom during baking.
- Substitute plant-based vanilla protein powder with any preferred protein powder, but adjust sweetness accordingly.
- If you don’t have oat flour, you can make your own by blending rolled oats until fine.
- These muffins freeze well for up to 3 months; thaw at room temperature or briefly microwave before eating.
- For a dairy-free version, use a plant-based yogurt instead of Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
