Vegan Blaubeeren Zitronen Protein Muffins

Start your morning with a burst of flavor with these Vegan Blueberry Lemon Protein Muffins. These treats are moist, fluffy, and packed with juicy blueberries and fresh lemon zest, offering a nutritious way to fuel your day. Whether you need a quick breakfast on the go or a protein-rich snack to power through the afternoon, these muffins are the perfect guilt-free solution.

Merken

The combination of zesty citrus and sweet berries makes these muffins incredibly refreshing. They are a great example of how healthy eating can be both delicious and satisfying without any refined sugars or dairy.

Ingredients

• Dry Ingredients
• 2 cups (240 g) all-purpose flour (or whole wheat pastry flour)
• 1 scoop (30 g) vegan vanilla protein powder
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Wet Ingredients
• 3/4 cup (180 ml) unsweetened almond milk (or other plant milk)
• 1/3 cup (80 ml) melted coconut oil (or neutral oil)
• 1/2 cup (120 ml) maple syrup
• 1/4 cup (60 g) unsweetened applesauce
• 2 teaspoons pure vanilla extract
• Zest of 1 large lemon
• Juice of 1 large lemon (about 2 tablespoons)
• Fold-Ins
• 1 1/2 cups (225 g) fresh or frozen blueberries

Instructions

Step 1

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.

Step 2

In a large bowl, whisk together flour, protein powder, baking powder, baking soda, and salt.

Step 3

In a separate bowl, combine almond milk, melted coconut oil, maple syrup, applesauce, vanilla, lemon zest, and lemon juice. Whisk until smooth.

Step 4

Add the wet ingredients to the dry ingredients. Stir gently until just combined—do not overmix.

Step 5

Gently fold in the blueberries.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Zusatztipps für die Zubereitung

To ensure the best texture, use a whisk for the dry ingredients and a grater for fresh lemon zest. Be careful not to overmix the batter once you combine the wet and dry ingredients, as this can make the muffins dense.

Varianten und Anpassungen

You can substitute all-purpose flour with spelt or oat flour for a different texture. For those with nut allergies, use a nut-free plant milk like soy or oat milk instead of almond milk. Any plant-based protein powder such as pea, soy, or rice protein works well in this recipe.

Serviervorschläge

Serve these muffins slightly warm for the best experience. They pair wonderfully with a cup of coffee or herbal tea for a healthy breakfast or an energizing mid-day snack.

Merken

Enjoy these nutritious Vegan Blueberry Lemon Protein Muffins as a part of your healthy lifestyle. With 160 calories and 5g of protein per serving, they are a delicious way to stay satisfied and fueled.

Antworten auf Rezeptfragen

→ Welches Proteinpulver eignet sich am besten?

Pea-, Soja- oder Reismehl-basiertes Proteinpulver mit Vanillegeschmack funktionieren am besten. Achte darauf, dass es gut löslich ist für eine gleichmäßige Textur.

→ Kann ich die Blaubeeren durch andere Früchte ersetzen?

Ja, Himbeeren, Brombeeren oder gehackte Aprikosen funktionieren ebenfalls hervorragend. Bei weicheren Früchten die Menge leicht reduzieren.

→ Wie lagere ich die Muffins am besten?

Kühl und trocken in einer Dose halten sie sich 3-4 Tage. Für längere Haltbarkeit einfrieren – bis zu 2 Monate bei -18°C.

→ Kann ich glutenfreies Mehl verwenden?

Ja, ein glutenfreies Allzweckmehl oder Dinkelmehl funktionieren gut. Achte darauf, ein Mehl mit Xanthan zu wählen für bessere Bindung.

→ Warum sollte man den Teig nicht zu stark verrühren?

Übermäßiges Rühren aktiviert das Gluten und macht die Muffins zäh statt fluffig. Nur kurz verrühren bis alles gerade feucht ist.