The secret to these super moreish, dairy free, gluten friendly mini-muffins is the use of lemon infused olive oil instead of butter / coconut oil, which adds an amazing tang to the mix!

Ingredients (makes 24) 

• 1 cup coconut flour
• 1/2 cup vanilla pea protein (I used vanilla pea pro by Protein Supplies Australia)
• 2 tbsp lemon infused olive oil
• 1 cup almond milk
• 1 tbsp maple syrup
• 1 tsp baking soda
• 2 eggs
• 1/2 cup blueberries (fresh or frozen)

Method

1. Preheat the oven to 180*C and line a 24 cup mini muffin tray with cases.
2. Mix all of the ingredients together until well combined.
3. Spoon ~ 1.5 tbsp mixture into each case and bake until firm (approximately 30-40 minutes). Store in an airtight container in the fridge or freezer.