Protein Powdered Sugar Muffin

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Recipe:

Gluten Free King Arthur Muffin Mix

6 Tablespoon Coconut Oil

3 Tablespoon Collagen Protein Powder

1.5 Tablespoon (1 scoop) Vega Vanilla Protein Powder

2 Tablespoon Flax MealIMG_5002

3 Organic Eggs

1 Banana

1 Rolo per Muffin

1 Teaspoon Nutella per Muffin

 

Toppings: Cocoa & Powdered Sugar

Makes 15 Muffins

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Directions:

  1. In a glass bowl add the dry ingredients:

– Muffin Mix

– Vega Vanilla Protein Powder

– Collagen Protein Powder (Grass Fed)

– Organic Flax Meal

2.   In a separate bowl:

– Melt the Coconut Oil ( about 40 seconds in the microwave )

– Quickly Whisk Coconut Milk into melted Coconut Oil

– Add/Whisk Eggs in immediately until completely mixed together

– Room Temperature is ideal so the Coconut Oil stays melted!

3. Combine wet ingredients into the dry ingredients bowl.
-Make a hole in the center of the dry mix and pour the wet  ingredients in while whisking to blend.

– Take 1 mashed Banana and mix it in completely

– Grease a 12-muffin tin with Coconut Oil Spray

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– Fill each 1/3 with batter

– Add 1 Rolo to each muffin

– Add 1 Teaspoon Nutella (or more if you love Nutella like we do!)

– Add more batter to fill just below rim

4. Sprinkle toppings on before baking.

5. Let muffin pan rest for 15 minutes before baking

6. Bake for 18 minutes in a 350 degree preheated oven

– Check occasionally to ensure the tops do not brown too much

7. Remove from oven and cool for 15-20 minutes before placing muffins on a cookie rack

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(BLURB)

 

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