16/11/2024
PROTEIN MUFFINS
Check out these delicious tahini, dark chocolate and pistachio protein muffins made by our friend Louise (naturallylouise_ on Instagram) using our chocolate protein powder! They look so tasty! Give them a go yourself, Louise’s recipe is below (repost):
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After seeing the viral Dubai chocolate bar everywhere, I was inspired by the combination of flavours.
Packed with protein and gut loving fibre, these muffins are gluten free, refined sugar free and vegan; making them the perfect breakfast or quick mid morning snack!
Makes 6 muffins
208 calories & 8g protein per muffin
Ingredients:
2 bananas (150g)
120ml unsweetened almond milk with
1/2 tsp apple cider
60g maple syrup
30g tahini
60g oat flour
40g gluten free flour
20g ground almonds
20g Nasty Vegan chocolate protein powder
5g cocoa powder
30g pistachios
tsp cinnamon
1/2 tsp cardamom
1/2 tsp ginger
1 tsp baking powder
1/2 tsp baking soda
Method: swipe to watch me make them!
Preheat your oven to 200°C fan, stir together your lemon juice with your almond milk- leave to curdle for 5 minutes,
in a large bowl- weigh and mash your bananas until smooth, add in your, almond milk mixture, tahini, maple syrup, cinnamon, ginger, cardamom and stir till smooth,
now add in all of your dry ingredients (oats flour, gf flour, almond flour, chocolate protein powder, cocoa powder, bicarbonate of soda, baking powder), stir again- the batter should be quite thick,
now fold in 20g of your pistachios with a pinch of salt,
grease a silicone muffin tray, and spoon in your muffin batter, topping with the remaining pistachios,
bake for 40 minutes- covering with foil after 30, allow to cool for at least 10 minutes before removing from the silicone tray,
store in an airtight container for 3-5 days in the fridge,
best served warm for breakfast- with coconut yoghurt, raspberries, cinnamon and extra pistachios!
Enjoy!