Gingerbread Protein Muffins - Easy, Festive, Healthy!
Serves 1210 mins prep18 mins cook
Festive Gingerbread Protein Muffins with all the rich holiday flavor, but still good-for-you. Healthy ginger molasses protein muffins are low sugar, low fat and have a gluten free option too!
0 servings
What you need
tbsp lemon juice
tbsp butter
cup molasses
tsp ground ginger
tsp cinnamon
tsp nutmeg
tsp clove
tsp baking soda
tbsp monk fruit extract
tsp almond milk
Instructions
0 Preheat oven to 350°F, grease 12 cups of a muffin pan (or line with cupcake liners, and lightly spray insides with cooking spray) 1 In a bowl, combine almond milk and lemon juice.Let rest 10 minutes. 3 In a large bowl, whisk applesauce, melted butter and vanilla protein powder.Add molasses and whisk again.Add eggs; Whisk again. 6 In another bowl, whisk whole wheat pastry flour, unflavored protein powder, ginger, cinnamon, nutmeg, cardamom and baking soda. 7 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. 9 Divide batter among muffin cups. 10 Bake for 18-20 minutes; A toothpick inserted should come out dry.Let cool in muffin pan for 10 minutes, then transfer to cooling rack Icing: 13 In a bowl, combine monkfruit powdered sugar and ginger. 14 Add in almond milk - ¼ tsp at a time - until smooth and pourable 15 Drizzle over muffins.View original recipe