Ingredients:

  • 1.5 cups (180g) Certified Gluten-Free Oat Flour
  • 1 cup (100g) Super-Fine Blanched Almond Flour
  • 0.5 cup (60g) Vanilla Plant-Based Protein Powder
  • 1 tsp Xanthan Gum
  • 1 tbsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Fine Sea Salt
  • 2 tbsp ground flaxseed meal
  • 6 tbsp warm water
  • 0.5 cup Pure Maple Syrup
  • 0.33 cup Melted Coconut Oil
  • 1 tbsp Fresh Lemon Zest
  • 0.25 cup Fresh Lemon Juice
  • 1 tsp Vanilla Bean Paste
  • 1.5 cups Fresh or Frozen Blueberries

Instructions:

  1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or silicone molds. In a small bowl, whisk ground flaxseed meal with 6 tablespoons of warm water and let sit for 5-10 minutes until thickened into a gel.
  2. In a large mixing bowl, whisk together the oat flour, almond flour, protein powder, xanthan gum, baking powder, baking soda, and sea salt until no lumps remain.
  3. Create a well in the center of the dry ingredients. Pour in the prepared flax eggs, maple syrup, melted coconut oil, lemon zest, lemon juice, and vanilla bean paste. Fold with a silicone spatula until just combined.
  4. Gently fold in the blueberries. If using frozen berries, do not thaw before adding to prevent the batter from discoloring.
  5. Scoop the batter into the prepared muffin tin, filling each cup nearly to the top. Bake for 22 minutes until the tops are golden and a toothpick inserted comes out clean. Transfer to a wire rack to cool.