Blueberry Vegan Protein Muffin Bars

Yes I said vegan!

I’ve been trying to reduce my dairy consumption so I thought I’d experiment with non dairy baking. I did add half a scoop of birthday cake protein powder to this batch. It just happen to be whey protein…so this batch was almost vegan….BUT! Feel free to use a plant based powder!

I must say these blueberry muffin bars came out AMAZING! See recipe below….

1 1/2 cup whole grain oats flour (old fashioned oats works just throw it in your Nutribullet)

1/2 cup flour

3/4–1 cup sugar (I recommend 1 cup of you like it sweet because blueberries are tart!)

1 1/2 teaspoon baking soda

1/2 teaspoon salt

Zest of 2 whole lemons

1 teaspoon lemon juice

1/3 cup coconut oil melted

1 cup almond milk (you can use any type of milk)

1 teaspoon vanilla extract

1 tablespoon apple cider vinegar (this will make them moist. You will NOT taste or smell the vinegar after they’re done!)

1 cup of blueberries (fresh or frozen. You can add more if you like!)

1/2 scoop of vegan protein powder (optional)

  1. Preheat oven for 375 degrees Fahrenheit
  2. Combine all dry ingredient plus lemon zest and mix. Leave 1 tablespoon of sugar to the side.
  3. Combine 1 tablespoon of sugar and coconut oil. This is optional but I like the coconut oil to be pasty. Then combine all wet ingredients.
  4. Add wet ingredients to dry and stir with rubber spatula
  5. Fold in the blueberries
  6. Line a baking pan with parchment paper and grease the sides.
  7. Bake for 15–18 minutes or until cooked through. Stick a butter knife in the center and if it comes out clean it’s done.
  8. Cool before cutting into squares
  9. Enjoy and not feel as guilty!
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