Wednesday, November 13, 2024
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Gingerbread Protein Mini Muffins



Check out these festive Gingerbread Protein Mini Muffins!  They’re a sweet little treat with a bonus serving of protein so you don’t have to stop at one!

One of my inside tips for anyone who is looking to support a body composition goal (or lose weight or get toned) is to really prioritize protein. It’s got a blood sugar stabilizing effect and it’s going to make you feel more full and satisfied than carbs or fat. So including protein in recipe that’s typically just sugar and carbs means you’ll get a more nutrient balanced food that will prevent a sugar spike that can cause more fat storage.

I’ve added my I ❤ Vanilla Protein powder to up the protein content and help balance the nutrient profile of this tasty bite-sized mini meal. It’s the perfect sweet treat to include around your workouts or at any time of the day.

These muffins are perfect for sharing or when you need something on the run. Enjoy!


Gingerbread Protein Mini Muffins

Yield: about 30 mini muffins
You will need: large mixing bowls, measuring cups and spoons, mini muffin tin, muffin paper liners (optional)

KeyT=Tablespoon; tsp=teaspoon

Ingredients:

  • 4 servings (120 grams) I ❤ Vanilla Protein (or chocolate!)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp cardamom (sub nutmeg if you don’t have cardamom)
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1 cup oat flour*
  • 4 eggs
  • 1/2 cup nonfat Greek yogurt (plain or vanilla)
  • 2 T blackstrap molasses
  • 2-4 T maple syrup (to taste)
  • 1/2 cup unsweetened almond milk
  • 1 tsp vanilla extract

*you can purchase this, or make your own by blending oats in a blender – be sure to remeasure after blending to get the right amount

Directions:

  1. Preheat the oven to 350 F.
  2. In a mixing bowl, combine the protein powder, baking powder and oat flour and stir until combined.
  3. In a separate bowl, mix the eggs, almond milk, greek yogurt, maple syrup, molasses and vanilla together. Add the wet mixture to the dry ingredients, and mix well to form a smooth batter.
  4. Spoon the batter evenly into the muffin tins (you will want to spray these with cooking oil or use silicone mini muffin trays) and bake for 12-15 min or until a toothpick comes out clean.
  5. Remove from oven, wait a few minutes then transfer mini muffins to a cooling rack to cool.
  6. Once cooled, dip into chocolate glaze.

For the Chocolate Glaze:

  • 1/4 cup dark chocolate pieces (70% or higher recommended)
  • 1 T coconut oil
  • 1 T maple syrup
  • 1 T blackstrap molasses

Directions:

  1. Melt all ingredients together over low heat.
  2. Dip muffins.
  3. Add optional toppings – coconut flakes, cacao nibs, fresh berries

Nutrition Facts

Serving Size: 5 mini muffins

Servings per Recipe: 6

Calories per Serving: 368

Protein: 26 grams

Carbohydrates: 40 grams

Fat: 13 grams

Additional Notes: *These macros include the chocolate glaze, if you are serving them without it these are the adjusted macros:
Calories: 288
Protein: 25 grams
Carbs: 31 grams
Fat: 7 grams

I hope you enjoy these! Leave me a comment below and let me know how your muffins turn out – I love hearing from you!


I ❤Vanilla Protein powder from Whole Betty by Betty Rocker works great in baking, and is also my staple protein shake! It’s  organic and has 20 grams of plant-based protein blended from 4 different superfoods!

 

 

The post Gingerbread Protein Mini Muffins appeared first on The Betty Rocker.

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