These are a muffin that I have developed over the last while. They are packed with protein, and good fats. With a lighter texture than many other flour free baking products, they are popular in our home and a great snack on the go for busy people.
You can use whichever protein powder you prefer, Vanilla flavoured though. Otherwise you will get a rather unusual taste if using flavoured powder.
PROTEIN MUFFINS
½ c LSA
1 ½ c Almond meal
3 Scoops Clean Lean Protein powder
2 T Chia seeds
2 t Baking powder
2 t Natvia sweetener
½ t Cinnamon
½ t Nutmeg
½ t Powdered ginger
¼ t salt
115g Butter, softened
4 Large eggs, lightly beaten
2 Bananas, mashed
½ c Water
½ c Chopped walnuts
1 Heat oven to 150 degrees, fan bake.
2 Line cupcake tin with paper liners, or silicone cups.
3 Combine the dry ingredients, except the chopped walnuts.
4 Mix in the butter, eggs, banana and water.
5 Stir in chopped walnuts.
6 Spoon into prepared cases.
7 Bake for 18-20 minutes.
Store in the fridge in an air tight container, or freeze for up to three months.
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