Lemon Blueberry Protein Loaf for Busy Mornings

Name: Lemon Blueberry Protein Loaf for Busy Mornings
Total time: 60 min
Yield: 4 servings
Ingredients: 1 1/2 cups almond flour (168 g); 1/2 cup oat flour (60 g); 1 scoop vegan protein powder (24 g); 1 tsp baking soda (4.6 g); 1/2 tsp kosher salt (0.6 g); 3 large eggs (150 g); 1/2 cup unsweetened almond milk (120 ml); 1/4 cup maple syrup (80 g); 1 tsp vanilla extract (4.2 g); 1 tsp lemon zest (2 g); 1 cup blueberries (145 g)

A tender almond and oat flour breakfast loaf with blueberries, lemon zest, and maple flavor in every slice.

1 hrServes 4breakfast high-protein sweet meal-prep

459

Calories

23g

Protein

40g

Carbs

24g

Fat

Per serving, calculated from exact quantities.

Printable recipe sheet

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Gather

Ingredients

Tap to check off as you gather · serves 4

Cook

Method

1
Preheat oven to 350°F (175°C). Line a loaf pan with parchment.
2
In a large bowl, whisk almond flour, oat flour, protein powder, baking soda, and kosher salt.
3
In another bowl, whisk eggs, almond milk, maple syrup, vanilla, and lemon zest until smooth.
4
Add wet ingredients to dry ingredients and stir until combined. Fold in blueberries.
5
Transfer batter to the loaf pan and smooth the top.
6
Bake 35-45 minutes, until a toothpick inserted in the center comes out clean.
7
Cool in the pan 10 minutes, then transfer to a wire rack to cool before slicing.

Renee's note

“Let the loaf cool fully before slicing so the blueberry pockets set cleanly instead of smearing through the crumb. Refrigerate within 2 hours, keep at 40°F (4°C) or below, and use refrigerated leftovers within 3 to 4 days.”

Renee's tweak

Use a thin, sharp knife and wipe it between cuts after the loaf cools so the blueberry pockets stay clean in each slice.

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