Blueberry Protein Muffins

Ingredients:

• 2 cups Organic High Performance Lentil Flour
• 1/2 cup coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners. In a large bowl, whisk together lentil protein flour, coconut sugar, baking powder, baking soda, and salt. In a separate bowl, combine almond milk, melted coconut oil, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries. Divide the batter evenly among the muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.