Blueberries.<\/strong> Antioxidants-filled, superfood powerhouses!<\/li>\n<\/ol>\n<\/p>\n
How to Make Lemon Blueberry Buckwheat Protein Muffins from Scratch<\/h2>\n
1. Start by preheating your oven to 350F.\u00a0<\/strong>I used the convection option.<\/p>\n2. Next, line a 12-muffin pan with muffin cups or simply grease the pan using cooking spray or coconut oil.\u00a0<\/strong>I greased my muffin tin using cold coconut oil.<\/p>\n3. Then, mix all of the dry ingredients (buckwheat flour, protein powder, and lemon zest) in a large mixing bowl.\u00a0<\/strong>Stir until well combined.<\/p>\n4. Melt coconut oil over low heat.<\/strong>\u00a0Caution: Do not overheat; it has to stay warm or you may burn the other ingredients (True story!).<\/p>\n5. Combine all of the wet ingredients (eggs, maple syrup, coconut oil, milk of choice) together in a second mixing bowl.<\/strong> Stir until well incorporated.<\/p>\n6. Pour the wet mixture into the dry ingredients.<\/strong> Stir until just incorporated.<\/p>\n7. Fold in the blueberries.<\/strong> Stir gently.<\/p>\n8. Pour the muffin batter evenly into the 12 muffin tins.\u00a0<\/strong>This recipe will give you the exact amount of batter you need for 12 muffins, no more, no less.<\/p>\n9. Transfer to the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.\u00a0<\/strong> My whey based batch was ready at 18 minutes. My plant-based version, on the other hand, was ready at 23 minutes.<\/p>\n10. Carefully remove the muffin tray from the oven.<\/strong> Place the muffins on a cooling rack to cool down.<\/p>\n11. How to store these:<\/strong> Wrap the muffins in a large dry cloth and place them in a sealed container at room temperature for up to 5 days.<\/p>\n<\/p>\n
Frequently Asked Questions<\/h2>\n
1. How to store my protein muffins?\u00a0<\/strong>As said above, these are best kept at room temperature, wrapped in a dry cloth and placed in a sealed container. They can also remain on the cooling rack overnight, covered with a dry cloth.<\/p>\n2. Can I Freeze my protein muffins?<\/strong>\u00a0Absolutely! Like any type of muffin, these can be kept in the freezer for up to 3 months in a sealed container. In fact, this is a brilliant idea! Simply throw them in the oven or microwave for a quick, guilt-free snack or allow them to thaw for a couple hours at room temperature before munching.<\/p>\n3. How do I make my protein muffins moist?\u00a0<\/strong>Consistency and dryness in a baking recipe are very dependent on the balance between dry and wet ingredients. This particular recipe will give you delicious, cakey muffins which aren’t too wet but not too dry either. Another very important factor is baking time. Be sure to monitor your muffins closely past 15 minutes of baking by inserting a toothpick in the center of one of these. When it comes out clean, your muffins are ready. It is easy to overcook a batch of muffins, so stay close to the oven for the last five minutes of baking, you’ll thank me later!<\/p>\n4. I am not sure I will like buckwheat flour, what does it taste like?\u00a0<\/strong>Buckwheat has a stronger taste than wheat or oat flour. It has a slightly bitter, hearty taste, which I really like. The combination of ingredients in this particular recipe really alleviates the bitterness.<\/p>\n5. What can I replace buckwheat flour with?\u00a0<\/strong>Although I haven’t tried it, you could theoretically replace buckwheat flour with oat flour on a 1:1 ratio. I have done it for other recipes with great success as these flours have a very similar consistency. To make your own oatmeal flour, simply pulse gluten-free rolled oats into a thin flour using a blender. 1 cup of rolled oats will give you roughly 3\/4 cup oat flour.<\/p>\n6. Got any more questions?<\/strong> Ask away in the comments section below!<\/p>\n<\/p>\n