Preheat the oven to 180*C. Grease and line a loaf pan and set aside.
Combine the flour, Tropeaka Vanilla Lean Protein, almond meal, baking powder, poppyseeds and sea salt into a bowl. Whisk together.
In a separate bowl, combine the mashed banana, coconut yogurt, rice malt syrup, lemon juice, lemon zest, vanilla extract and almond milk and whisk to combine.
Pour the wet ingredients into the dry ingredients and mix until smooth.
Coat the frozen blueberries in 1 tbsp of buckwheat flour to avoid it from bleeding into the batter (skip if using fresh blueberries). Gently fold into the batter.
Bake for 50-55 mins or until cooked through. Remove from pan and place onto a cooling rack and allow the loaf to sit at room temperature for at least 30 mins before slicing. Cool completely before storing in an airtight container in the fridge for up to 1 week.