Looking for a healthy snack the whole family with love? Why not try our Blueberry Protein Muffins this week! These vegan treats are packed with wholegrains, are sugar free and nut-free, making them perfect for both school and work lunchboxes!

  • Blueberry Protein Muffins

    Makes: 20-25 muffins

  • INGREDIENTS

    • 2 cups gluten-free flour
    • ½ cup  rolled oats
    • ½ cup desiccated coconut
    • ½ teaspoon baking soda
    • ⅓–½ cup coconut milk or milk of choice
    • ⅓ cup freshly squeezed orange juice
    • ⅓ cup coconut oil
    • ⅓ cup maple syrup
    • 2 tablespoon tahini
    • ½ teaspoon pure vanilla essence
    • 1 cup fresh or frozen blueberries

  • METHOD

    1. Preheat oven to 180°C.
    2. Combine flour, oats, coconut and baking soda in a mixing bowl.
    3. In a separate bowl, add coconut milk, orange juice, oil, maple syrup, tahini and vanilla, whisking to combine.
    4. Add wet mix to dry and stir to just combine – don’t over-mix.
    5. Gently fold in blueberries.
    6. Spoon into greased muffin tray and bake for 18–20 mins, or until skewer comes out clean.
    7. Enjoy!
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