Preparation time: 15 minutes
Cooking time: 28 minutes
Yield: Makes 12 muffins / 10 g of protein per serving
INGREDIENTS
IDry ingredients:
250 ml (1 cup) unbleached all-purpose flour
125 ml (1/2 cup) Zenit organic vanilla plant-based protein
250 ml (1 cup) quick-cooking rolled oats
45 ml (3 tbsp) mixed seeds (e.g., hemp, flax, camelina, chia, pumpkin, sunflower...)
10 ml (2 tsp) baking powder
2.5 ml (1/2 tsp) baking soda
Wet ingredients:
2 eggs
125 ml (1/2 cup) maple syrup
85 ml (1/3 cup) canola oil
185 ml (3/4 cup) milk or plant-based beverage of your choice
250 ml (1 cup) fresh or frozen blueberries
METHOD
Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line 12 muffin cups with parchment paper liners or use a silicone muffin pan.
In a bowl, mix the dry ingredients.
In another bowl, beat the eggs, syrup, oil, and milk. Add the dry ingredients and blueberries. Gently mix until the batter is moist. Divide the batter among the muffin cups.
Bake for 28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool!
My comment: Delicious, nutritious, and convenient for packed lunches. My children gave it a rating of 10/10. Danielle