| ALMOND CROISSANT MUFFINS |
A little while back I made an Almond Croissant Protein Cookie and you guys went absolutely nuts for it on instagram so I wanted to double down on the flavour and bring you a new recipe I think you'll love just as much!
These muffins are low calorie, low fat, and have a good amount of protein for a quick snack or afternoon sweet treat. I used fava bean protein which is nearly flavourless so the almond extract and almonds could shine. I hope you love 'em!
Recipe Tip
If you don't have fava protein powder you can try a pea protein like my favourite Smooth Vanilla from Nuzest, but keep in mind I haven't tried this! My recommendation would be to use 1/3 cup vanilla protein and add in a few additional tbsp of all purpose flour. I suggest this because the fava flour is pretty dense and would act slightly differently in the baking process. Let me know if you try this!
Recipe makes 9 muffins
Macros per muffin:
141 cals - 5g fat - 17g carbs - 7g protein
Ingredients:
2 tbsp flax meal
1 banana, preferably browned and spotty
1/2 cup plain vegan yogurt
1/4 cup maple syrup
1 tbsp almond extract
1/2 cup all purpose flour, can sub gluten free all purpose if needed
1/2 cup fava bean protein powder
1 tsp baking powder
1/2 tsp salt
1/2 cup sliced almonds
1 heaping tbsp organic icing sugar
Recipe
Preheat the oven to 350 F and line a muffin tray with 9 liners. I like to use silicone, reusable liners.
To a small bowl or ramekin add flax meal + 4 tbsp water, whisk, and set in the fridge to gel, 5-10 minutes.
Add the banana to a large mixing bowl and mash well with a fork.
Add to mashed banana: yogurt, almond extract, and gelled flax mixture.
Fold wet ingredients together well.
Sift in flour, fava protein powder, baking powder, and salt.
Divide the batter across the 9 muffin liners.
Divide the sliced almonds across the muffins.
Bake for 18-22 minutes, or until lightly browning around the edges and round on top.
Set aside to cool.
Using a sifter add the icing sugar and gently tap the icing sugar coating over all the muffins.
Remove from liners and place the muffins in a sealed container.
I like to keep the muffins in a sealed container in the fridge for optimal freshness!
Muffins are best enjoyed within 3-4 days of baking.
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Apple Fritter Muffins from the Top 100 High Protein Vegan Recipes Ebook.
