Protein Lemon Blueberry Chia Muffins

56 grams Bob Red mill coconut flour
0.25 tbsp Bob Red mill xanthan gum
0.75 tsp Baking Powder
0.75 tsp Baking Soda
1 dash Salt
13 gram(s) Bob's Red Mill - Chia seeds - 1Tbsp=13g
1 tbsp Lemon zest
1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
1 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
60 grams Oikos plain Greek Yogurt
1 lemon yields Lemon Juice
0.5 cup Silk Pure Almond Milk - Unsweetened Vanilla Almond Milk
85 grams Spartan Whey Blueberry Muffin
1 cup, unthawed Blueberries, frozen (unsweetened)

Preheat the oven to 350°F, and lightly coat standard-sized muffin cups with nonstick cooking spray. Whisk together the coconut flour, xanthan gum, baking powder, baking soda, salt, chia seeds, and lemon zest in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the Greek yogurt until no large lumps remain. Stir in the lemon juice and almond milk. Mix in the protein powder. Add in the coconut flour mixture, stirring until fully incorporated. Let the batter rest for 10 minutes. Gently fold in the frozen blueberries. Divide the batter between the prepared muffin cups. Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully turning out onto a wire rack. Serving Size: Makes 9-11 muffins

Number of Servings: 11

Recipe submitted by SparkPeople user HOCKEYKV.