Blueberry Protein Muffins

Ingredients:

• 2 Tbsp. Bob’s Red Meal Flax Meal
• 2 Tbsp. water
• 1/2 cup Califia Coconut Almond Milk Creamer
• 1 tsp. Braggs Apple Cider Vinegar
• 1-1/2 tsp. Bob’s Red Mill Baking Soda
• 1/4 cup Nutiva Refined Coconut Oil
• 1/3 cup Maple Syrup
• 1/4 cup Nutiva Coconut Sugar
• 2 organic apples or ½ cup applesauce
• 1 Tbsp. Nutiva MCT Oil
• 1/2 tsp. Redmond Real Salt
• 1/4 cup King Arthur Gluten-Free Muffin Mix
• 3/4 cup Optimum Nutrition Plant Protein Powder
• 1/4 cup Organic Gemini TigerNut Flour
• 1/4 cup Bob’s Red Mill Almond Flour
• 1 cup organic blueberries
• 2 Tbsp. Nutiva Chia Seeds

Instructions:

1. Preheat oven to 375 degrees F. Line muffin tray with paper liners.
2. In a small bowl, combine flax meal with water and set aside for 10 minutes until gummy.
3. Mix almond milk, apple cider vinegar and baking soda until well combined.
4. Peel apples. In blender or food processor, combine apple and MCT oil and process until you reach an applesauce-like consistency.
5. In another, large bowl, mix coconut oil, maple syrup, coconut sugar and applesauce. Add flax meal mixture to bowl and whisk. Add almond milk mixture and stir well. And salt, gluten-free muffin mix, protein powder and TigerNut flour. Add blueberries and chia seeds.
6. Bake 24 minutes or until golden brown and a toothpick comes out dry.