Gingerbread Protein Muffins

Recipe by: Haylee Jane Monteiro

Gingerbread Protein Muffins for a healthy holiday treat! These muffins are low sugar, low fat and have a gluten free option too!

Make This Recipe

1 cup Unsweetened Almond Milk, 240ml

1 Tbsp Lemon Juice, 15ml

½ cup Vanilla Protein Powder, Whey-caesin, 45g

½ cup Unsweetened Applesauce, 120g

1 Tbsp Melted Butter, 14g

¼ cup Molasses, 80g

2 Eggland's Best Large Eggs

1⅓ cup Whole Wheat Pastry Flour, 160g

½ cup Unflavored Protein Powder, Whey-caesin, 45g, see notes for sub

2 tsp Ground Ginger

1½ tsp Cinnamon

¾ tsp Nutmeg

¾ tsp Cloves

1 tsp Baking Soda

1 Tbsp Zero Calorie Monkfruit Powdered Sugar, or regular, 10

⅛ tsp Ground Ginger

1 - 1½ tsp Almond Milk, 5-7ml

Buy Recipe

Preheat oven to 350°F, grease 12 cups of a muffin pan (or line with cupcake liners, and lightly spray insides with cooking spray)
In a bowl, combine almond milk and lemon juice.
Let rest 10 minutes.
In a large bowl, whisk applesauce, melted butter and vanilla protein powder.
Add molasses and whisk again.
Add eggs; Whisk again.
In another bowl, whisk whole wheat pastry flour, unflavored protein powder, ginger, cinnamon, nutmeg, cardamom and baking soda.
Alternating, add flour mixture and milk to molasses mixture, gently folding until just combined before each addition.
DO NOT OVER-MIX or protein powder and gluten will from wheat flour will make the muffins dense.
Divide batter among muffin cups.
Bake for 18-20 minutes; A toothpick inserted should come out dry.
Let cool in muffin pan for 10 mintues, then transfer to cooling rack
Icing:
In a bowl, combine monkfruit powdered sugar and ginger.
Add in almond milk - ¼ tsp at a time - until smooth and pourable
Drizzle over muffins.