protein blueberry muffins

1  cup		whole wheat pastry flour
1/2  cup		oat bran
1/2  cup		quinoa flour
2-1/2  scoops		vegan protein powder
6  tablespoons		hemp protein powder
5  pieces		dried dates
4		dried apricots
1  teaspoon		baking powder
1  teaspoon		baking soda
1/8  teaspoon		salt
1  teaspoon		orange zest
2  cups		fresh blueberries
2		eggs,s large
2  tablespoons		¼ cups sour cream
2  tablespoons		honey
6  tablespoons		coconut oil
2  tablespoons		orange juice concentrate
1  teaspoon		vanilla

Tip: For nutritional information on all the ingredients in protein blueberry muffins just click on each ingredient name. Then adjust the serving size for any protein blueberry muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place the rack in the top third of the oven and preheat the oven to 375°F. Line muffin tins with paper liners.

In a large mixing bowl, combine the flours, baking powder, salt, baking soda, and orange zest. Add the fresh blueberries and toss gently to coat the blueberries in flour. This will help keep the blueberries suspended in the batter versus falling to the bottom.

In a medium mixing bowl, soak oat bran in boiling water. lightly beat the eggs, then whisk in the wet ingredients. Don’t be concerned if the mixture looks curdled or lumpy.

Pour the wet ingredients into the dry ingredients and stir until most of the flour is incorporated. The mixture can be slightly lumpy; don’t over mix. Divide the batter among the 12 prepared muffin cups.

Bake 20 to 30 minutes, until the muffins are golden brown around the edge