Gluten-Free Blueberry & Blackberry Muffins πŸ’•

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Blueberry Muffins

Gluten-Free, (protein added) blueberry and blackberry muffins. It takes like 30 minutes to make a dozen of these yummy treats.

Course: Main Course

Yield: muffins

Serves:

Ingredients

  • 2 eggs
  • 13 c agave or honey
  • 1 c plain Greek yogurt
  • 1 t vanilla extract
  • 34 c milk or milk alternative
  • 1 12 c GF flour
  • 1 c oats
  • 12 c Vanilla Protein Powder
  • 1 t cinnamon
  • 14 t salt
  • 1 T baking powder
  • 12 t baking soda
  • 1 14 c blueberries
  • 12 c coconut oil softened
  • 12 c blackberries

Directions

  1. Set oven to 350 degrees. In a medium bowl, beat the eggs and add the agave, yogurt, vanilla extract, and milk. In a separate bowl, combine the flour, oats, Vanilla Protein Powder, cinnamon, salt, baking powder, and baking soda. Mix the dry and wet ingredients together with a spoon until well combined. Add softened coconut oil and mix well. Fold in fresh or frozen blueberries. Coat the muffin pan with coconut oil. Fill muffin pan, top with blackberry and sprinkle with oats if desired and bake for 20-25 minutes depending on the size of the muffins.

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