Triple Protein Muffin Experiment
I’m a cook, not a baker, but as a heavy lifting vegan who is focused on a diet of clean carbs and lean protein, a girl craves a delicious baked good every once in a while. I was determined to find a protein muffin recipe that would hit that craving just right. It was time to get serious. I perused tons of online recipes and came up with some of my own ideas that resulted in this three way muffin baking extravaganza.
Read on!
But I’ll spoil the ending for you.
The blueberry muffins were the crowd pleaser for those who don’t have a palette adjusted to eating non-processed foods. They taste the closest to a “real” muffin and also had the most impressive nutrition facts.
The pumpkin cacao were the hubby’s favorite, but for those of you who are used to chocolate chips, rather than raw chocolate, these might leave you with a funny aftertaste. Personally? I thought they were great.
The chocolate avocado were my personal favorite. They were rich, creamy, and served as the PERFECT dessert. Again, those who aren’t used to eating non-processed foods thought these had a funny aftertaste, probably due to the cocoa powder and lack of sugar, but personally I CRAVE that pure chocolate taste and loved that they weren’t too sweet.
And now the recipes!
- 1 c. oat flour
- ¾ c. protein powder
- ½ c. ground flax
- 2 tsp. cinnamon
- ¼ tsp. salt
- 1 tsp. baking powder
- 3 tbsp. egg replacer + 9 tbsp. water
- 1 c. blueberries
- 1 tsp. vanilla
- ⅔ c. water
- Optional: 6-8 drops liquid stevia (I didn’t use any and thought the blueberries made it sweet enough!)
- Directions: preheat oven to 350 degrees. Mix all dry ingredients in large mixing bowl. In separate small bowl, combine egg replacer and 6 tbsp. water. Let sit for 1 minute. Add egg replacer and all other ingredients into dry mix. Stir in blueberries (I used frozen wild blueberries). Bake for 20-25 minutes, or until toothpick inserted into middle of muffin comes out clean.
- 1 c. oat flour
- ½ c. oats
- ½ c. protein powder
- ½ tsp. salt
- 2 tsp. baking powder
- 1 tbsp. pumpkin pie spice
- 1 tbsp. cinnamon
- ½ tsp. baking soda
- ¼ c. cacao nibs
- 1 mashed banana
- ½ c. almond milk
- ¾ c. pumpkin
- ¾ c. unsweetened applesauce
- 2 egg replacer servings
- Optional: 6-8 drops liquid stevia (I didn’t use any and thought the applesauce and banana provided enough sweetness!)
- Preheat oven to 425 degrees. Mix all dry ingredients in large mixing bowl. Combine mashed banana, pumpkin, and applesauce. Add to dry ingredients. Mix egg replacer with water as directed and mix into dry ingredients. Stir in cacao nibs and scoop batter into muffin tin. Bake for 25 minutes, or until toothpick inserted into middle of muffin comes out clean.
My favorite way to enjoy these?
Post workout topped with peanut butter sauce (peanut flour, almond milk, chia seeds, and stevia), alongside my homemade green juice.
- 1½ c. oat flour
- ½ c. protein powder
- ½ c. cocoa powder
- 1¼ c. almond milk
- 1 ripe avocado
- 2 tbsp. coconut oil
- 1 tsp. vanilla
- 4 tbsp. unsweetened applesauce
- 2 tbsp. agave nectar
- Optional: 6-8 drops liquid stevia (I didn’t use any and thought the agave nectar provided plenty of sweetness, helped tie the dry ingredients together, and blended perfectly with the flavors so as not to cover up the rich chocolate taste)
- Preheat oven to 350 degrees. Mix dry ingredients in large mixing bowl. In separate mixing bowl, combine all other ingredients. Beat with a hand mixer for about 2 minutes, or until consistency is creamy. You may still have small chunks of avocado or coconut oil – this is fine. Slowly add dry ingredients into wet batter, stirring as you go until thoroughly mixed. Batter should be fairly creamy. Scoop batter into muffin tins and bake for 25 minutes, or until toothpick inserted into middle of muffin comes out clean.
My favorite way to enjoy these?
Chocolate Avocado Muffin topped with vanilla non-dairy yogurt, mixed berries, and cinnamon.
Try out these recipes and let me know what you think!
Cheers,
AvocadoAthlete
