Gingerbread Protein Muffins
Gingerbread Protein Muffins for a healthy holiday treat! These muffins are low sugar, low fat and have a gluten free option too!
Make This Recipe
1 cup Unsweetened Almond Milk, 240ml
1 Tbsp Lemon Juice, 15ml
½ cup Vanilla Protein Powder, Whey-caesin, 45g
½ cup Unsweetened Applesauce, 120g
1 Tbsp Melted Butter, 14g
¼ cup Molasses, 80g
2 Eggland's Best Large Eggs
1⅓ cup Whole Wheat Pastry Flour, 160g
½ cup Unflavored Protein Powder, Whey-caesin, 45g, see notes for sub
2 tsp Ground Ginger
1½ tsp Cinnamon
¾ tsp Nutmeg
¾ tsp Cloves
1 tsp Baking Soda
1 Tbsp Zero Calorie Monkfruit Powdered Sugar, or regular, 10
⅛ tsp Ground Ginger
1 - 1½ tsp Almond Milk, 5-7ml
- Preheat oven to 350°F, grease 12 cups of a muffin pan (or line with cupcake liners, and lightly spray insides with cooking spray)
- In a bowl, combine almond milk and lemon juice.
- Let rest 10 minutes.
- In a large bowl, whisk applesauce, melted butter and vanilla protein powder.
- Add molasses and whisk again.
- Add eggs; Whisk again.
- In another bowl, whisk whole wheat pastry flour, unflavored protein powder, ginger, cinnamon, nutmeg, cardamom and baking soda.
- Alternating, add flour mixture and milk to molasses mixture, gently folding until just combined before each addition.
- DO NOT OVER-MIX or protein powder and gluten will from wheat flour will make the muffins dense.
- Divide batter among muffin cups.
- Bake for 18-20 minutes; A toothpick inserted should come out dry.
- Let cool in muffin pan for 10 mintues, then transfer to cooling rack
- In a bowl, combine monkfruit powdered sugar and ginger.
- Add in almond milk - ¼ tsp at a time - until smooth and pourable
- Drizzle over muffins.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 muffin|