Persimmon Protein Muffins - Sweet, Spiced Surprise!
Serves 14
10 mins prep
18 mins cook
28 mins total
Sweet, spiced Persimmon Protein Muffins turn the fresh fruit into a delicious breakfast or brunch treat! Healthy persimmon muffins use protein powder for sugar, and have no butter or oil added.
cupWhole Wheat Pastry Flour180g
cupVanilla Protein PowderWhey-casein, 60g, 2 scoops
cupUnflavored Protein PowderWhey-casein, 45g
Stevia Sweetener3 Tbsp sugar worth (Use your brand's Conversion Chart)
tspBaking Soda
tspNutmeg
cupPersimmon Purée240g, From fresh fruit or canned
cupNon-fat Green Yogurt168g
tbspUnsweetened Almond Milk90ml
tbspChopped Macadamia NutsFor topping
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Preheat oven to 425°F, grease 14 muffin cups - 12-cup pan and 2 more with cooking spray.
In a large bowl, whisk together whole wheat pastry flour, vanilla protein powder, unflavored protein powder, stevia sweetener, baking powder, baking soda and nutmeg.
In another bowl, whisk persimmon purée, Greek yogurt, almond milk and eggs.
Add dry mix to wet, and gently fold until combined.
DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the muffins dense.
DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the muffins dense.
Divide the batter among muffin cups, about ¾ way to the top.
Top with chopped macadamia nuts.
Bake for 5 minutes, then reduce temperature to 350°F (leaving muffins in oven) and bake another 13-15 minutes (total of 18-23 min).
A toothpick inserted into center should come out dry.
Cool for 10 minutes, then remove pan. Transfer to a wire rack to cool completely, about 15 minutes, and enjoy.