Recently I discovered protein muffins. I follow several fitness accounts on Instagram and protein cakes and muffins appear frequently. I normally do not eat breads, cakes; anything made with flour. But these use almond flour instead of regular flour. Almond flour is low in carbs, high in protein and fiber and also gluten-free! I googled around and looked at several different recipes, and ended up tweaking them to suit my needs. These are great for grabbing on the go, between meals or pre and post workout. I normally make mine sugar free, but this time around I used a bit of agave nectar. These muffins are also egg free.
These are the perfect answer to my snack dilemma as of late. You can mix it up any way you like, adding dried cranberries, a variety of nuts or oats. I think next go round I will add a little more applesauce or perhaps some coconut oil. One of my favorite ingredients here is the cacao powder. If you have not used cacao powder before, definitely give it a try. I also love it in my smoothies!
*2 cups almond flour
*2 scoops vegan protein powder
*1 banana mashed
*1/2 tsp baking soda
*2 tbsp cacao powder
*1/8 tsp salt
*3 “chia seed eggs” (3 tablespoons chia seeds with 9 tablespoons of water mixed) OR 3 tablespoons flax seed)
*1 4 oz applesauce cup
*1/4 cup agave nectar
*1 tsp vanilla extract
*Preheat oven to 325 degrees
*Line muffin tin with cups or grease
*Prepare your chia seeds and set aside so they have time to soak and get gel-like
*Combine dry ingredients in medium bowl
*Mash banana with a fork and mix with applesauce, moistened chia seeds in medium bowl
*Place wet ingredients in dry ingredient bowl and stir to combine. Be careful not to over mix.
*Fill muffin cups 3/4 full
*Bake 22-25 minutes or until toothpick comes out clean. Let cool and enjoy!
Can be stored in airtight container for up to 3 days or frozen.