1 t apple cider vinegar
1 c whole wheat flour
1/2 c brown rice protein powder
2 t baking powder
1/2 t baking soda
1/4 t salt
1 t cinnamon
1 t vanilla extract
1/3 c canola oil
1/3 c sugar
1 1/2 c partially frozen blueberries*
Combine the soy milk and vinegar in a glass measuring cup, stir and set aside.
Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the wet ingredients, except for the berries and stir just until combined. Fold in the berries.
Spray a muffin tin liberally with nonstick cooking spray or use paper liners.
Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full.
Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean.
Allow to cool before serving, and refrigerate in a covered container for up to one week.
The protein powder is barely noticeable in this recipe, but do allow the muffins to cool or they will crumble.
You can also swap half of the whole wheat flour for oat flour (place oats in a blender until they form a powder).
Obtained from SPARK by: SP_STEPF