INGREDIENTS

FOR THE MUFFINS:

• 190 g buckwheat flour
• 160 g coconut sugar
• 1 scoop (30 g) Happy Way Like A Vegan Vanilla Protein Powder 
• Sprinkle salt
• 1 tsp baking powder
• 1 egg (or extra milk/flax egg for a vegan version)
• 1/2 cup milk of choice
• 80 ml olive oil
• 1 tsp vanilla extract
• Zest of 2 lemons
• 1 cup frozen blueberries

FOR THE CRUMB TOPPING:

• 50 g buckwheat flour
• 50 g coconut sugar
• 25 g vegan butter

METHOD

1. Preheat the oven to 180°C and prepare a muffin tray (or 2) with patty pans (makes 10).
2. In a small bowl, combine the crumb topping ingredients and set aside. 
3. In a large bowl, mix together all the muffin dry ingredients (flour, protein, sugar, salt, baking powder).
4. Add in the wet ingredients (egg, milk, oil, extract and lemon zest) to the dry mixture and combine.
5. Fold in the blueberries gently with a spatula. 
6. Spoon the muffin mixture into your pre-prepared muffin tray and sprinkle the crumb on top of each muffin. 
7. Cook for 20 minutes or until the crumb is golden.