Vegan Blueberry Protein Muffins: A Healthy, Delicious Treat with Applesauce
Looking for a healthy breakfast on the go that’s packed with flavor and nutrition? These vegan blueberry protein muffins made with applesauce are a perfect match. Whether you’re on the hunt for gluten free protein muffins or a tasty treat for any time of the day, this recipe has you covered. With the sweetness of blueberries, the tang of lemon, and the richness of protein powder, these muffins are as tasty as they are wholesome.
Why Choose Vegan Blueberry Muffins with Applesauce?
Combining the natural sweetness of applesauce with the juicy burst of blueberries creates a delightful flavor while keeping the muffins moist. Using applesauce is also a great way to reduce sugar and add extra fiber, making these muffins a guilt-free indulgence.
These protein blueberry muffins are not only delicious but also dairy-free protein packed, making them perfect for a quick breakfast or a snack anytime you need an energy boost.
Ingredients You’ll Need
- 1 ½ cups gluten-free flour
- 1 scoop of your favorite gluten free protein powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Zest of 1 lemon (optional, for a lemon and blueberry twist)
- ½ cup unsweetened applesauce
- ¼ cup maple syrup or agave
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk
- 1 cup fresh or frozen blueberries
Instructions to Make Your Vegan Blueberry Protein Muffins
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with oil.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, protein powder, baking soda, baking powder, salt, and lemon zest (if using).
Step 3: Combine Wet Ingredients
In another bowl, whisk the applesauce, maple syrup (or agave), vanilla extract, and almond milk until well combined. The applesauce will add a natural sweetness and keep the muffins moist.
Step 4: Fold In Blueberries
Slowly add the wet mixture to the dry ingredients, stirring gently to combine. Be careful not to over-mix the batter. Fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
Step 5: Bake
Spoon the batter into the muffin tin, filling each cup about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Enjoy
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Why These Vegan Blueberry Protein Muffins Are So Tasty
The combination of healthy blueberry muffins with the subtle flavor of gluten-free protein and the natural sweetness of applesauce creates a light, fluffy texture. These muffins also give you a quick hit of protein, making them the perfect healthy breakfast on the go.
Storage Tips
These muffins can be stored in an airtight container at room temperature for 3-4 days, or freeze them for up to a month for a ready-to-eat breakfast.
Final Thoughts
If you’re craving a muffin that’s both healthy and satisfying, these vegan blueberry muffins with applesauce are a must-try. The addition of protein powder ensures that they’ll keep you full longer, while the dairy-free protein and applesauce keep things light and delicious. Whether it’s for breakfast or a post-workout snack, you can’t go wrong with these blueberry protein muffins!
Enjoy these gluten-free protein muffins as part of your daily routine for a delicious boost of nutrition!