Happy Friday friends!
Due to us still in the middle of moving, we haven’t had too much time to play in the kitchen. Hopefully next week will get back to it as we have missed it. We have majority of our kitchen things packed up during our moves, which has made recipe development a little challenging.
But do not worry we have a lot of great recipes in our heads that we just cannot wait to start experimenting with, and of course share them with you guys!
Speaking of a new recipe today, we have a new flavor of our vegan protein muffin recipe. It combines two of our all time favorite flavorings – mint and chocolate.
We have a few more flavor ideas coming your way with these protein muffins (both vegan and non-vegan). These muffins are becoming a quick favorite thing for us to make lately. One, they are easy to make, and two they are a great way to get some protein in without it being in a smoothie.
Today it is all about our mint chocolate chip vegan protein muffin recipe. This recipe is gluten free and grain free (depending on what protein powder you use).
We made this recipe vegan again because we wanted to make sure our recipe would come out a second time. And to our knowledge it did! But this recipe seemed a little bit more ‘moist’ then the original vegan protein muffin recipe. Not really sure why as we did the exact same thing just added in some flavorings. But anyways, it still tasted AMAZING!
Perfect as our pre-workout fuel!
pure2raw recipe: mint chocolate chip protein muffin (vegan, dairy free, soy free, gluten free, low in sugar)
makes 1 large muffin (baked in a ramekin or large muffin pan)
bakes- 350 degree oven for about 20 minutes or so
- 1/4 cup vanilla flavored brown rice protein powder
- 1/4 cup flax meal
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon liquid stevia
- 5-6 drops of liquid chlorophyll (for the green color) optional
- 1/2 tsp peppermint extract
- 1 tablespoon chocolate chips (we use Enjoy Life Chocolate chips)
- 5 tablespoons water
Pre-heat your oven to 350 degrees.
Place protein powder and flax meal into a bowl. Next add in your baking soda and baking powder and stevia. Begin to stir. (if you do not want to use stevia in this recipe, use about 1-2 tablespoons of your favorite sugar). Then add in your drops of chlorophyll (again for a green color) and chocolate chips. Continue to stir your thick muffin batter.
Next add in your 5 tablespoons water. You can use a non-dairy milk alternative if you would like.
**Batter will be REALLY THICK.
Place muffin batter into a lightly coconut oiled pan. Bake for about 20 -22 minutes.
Take out from warm oven let cool slightly and then enjoy.
Have a great Friday!
till next time,