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Vegan High Protein Blender Muffin

Posted by Kris Kim on

This gluten free, high protein muffin recipe is created by Jordan, a holistic nutritionist and also vegan, gluten free recipe developer. If you like the recipe, check out her blog for more easy and healthy everyday recipes. 

INGREDIENTS

  • 1 3/4 cups organic buckwheat flour

  • 1/4 cup Garu Black 

  • 1 tsp aluminum free baking powder

  • 1/2 tsp baking soda

  • 1 tsp organic cinnamon

  • 3 large organic mashed ripe bananas

  • 1/2 cup organic sunflower seed butter

  • 1/4 cup true organic maple syrup

  • 2 flax eggs (2 tbsp freshly ground organic flax with 6 tbsp of water)

  • 1 tsp alcohol free vanilla

  • 4 tbsp almond milk, may need more depending on consistency

  • 1/2 cup dark chocolate chips, I used unsweetened chocolate

  • 3 tbsp organic cacao or cocoa powder

 

 

DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit and prepare your muffin tin with liners (option to use silicon liners to prevent sticking or spay oil)

2. Make your flax egg by combining two tablespoons of flax meal with six tablespoons of water. Set aside in fridge to firm

3. Add all ingredients (besides the chocolate chips) to a high speed blender

4. Remove flax egg when ready (5-10 minutes) and add in, then blend until desired consistency is formed. Stir in chocolate chips

5. Add into muffin tin liners. Bake for anywhere between 18 - 23 minutes or a knife comes out clean

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