These delicious, protein-rich muffins are perfect for a pre- or post-workout treat. This recipe is gluten-free and 100 % vegan, and it is suitable for a low-FODMAP diet. The recipe and pictures are by Saara Atula.
Blueberry protein muffins with Nosht Nut Protein
12 muffins
2½ dl gluten-free oat flour
1 dl almond flour
1½ dl whole cane sugar (or other sugar of your choice)
1 teaspoon baking powder
2 scoops (1.4 dl) of Nosht Nut Protein blend (natural)
1 teaspoon cardamom
3 dl almond milk
¾ dl rapeseed oil
2 tablespoons lemon juice
1 banana, chopped
2 dl (frozen) blueberries
oat flakes on top
First, mix all the dry ingredients. Then add almond milk, oil and lemon juice to the dry ingredients. Mix well. Chop the banana and add to batter.
Prepare the muffin pan: add some oil and sprinkle some almond or oat flour to the bottom and the sides of the holes so that the muffins won't stick.
Add the blueberries just before putting the batter in the muffin tray. Quickly mix the blueberries into the batter so they don't colour the batter. Pour the batter all the way to the edges of the tray.
Bake in 180 degrees for 25 minutes.
Tip: Swap the protein blend to Nosht Nut Protein Chocolate and blueberries to raspberries!
