Blueberry Flax Muffins

Prep time: 10 min           Cook Time: 50 min         Total Time: 60 Min

Keywords: all flaxseed muffins, flourless vegan flax muffin, oil-free vegan muffins, vegan flax muffin, blueberry flax,

Serving: 12 muffins or 12 mini loafs

Ingredients

• 1 1/3 cup flaxseed meal

• 2 scoops of Vanilla Protein Powder

• 1/4 cup Cocoa Powder

• 1 cup smooth almond butter

• 1 cup plain nondairy milk

• 2/3 cup pure maple syrup

• 1 – 2 cups of blueberries

• 1 teaspoon vanilla extract

• Optional: 1/4 cup of miniature chocolate chips

• Optional: Add ¼ Cup of Oats for additional texture

Instructions

Preheat oven to 345°F (175°C).

If using a muffin tin, grease or spray all 12 cups.

In a large bowl, stir together the flaxseed meal, protein powder, cocoa powder, milk, maple syrup, vanilla, and warmed almond butter until blended and smooth.

Divide batter evenly among prepared cups. Collect blueberries, lightly pressing into batter.

Bake in preheated oven for 40 to 50 minutes or until edges are browned and the centers are just set.

Let cool in pan on wire rack for about 15 minutes, then remove muffins/loafs from pan. Transfer muffins/loafs directly to rack to cool completely.

Notes Storage: The muffins will keep in an airtight container in the refrigerator for 6 to 7 days or the freezer for up to 3 months.