VEGAN MAPLE & ESPRESSO PROTEIN MUFFINS
FOR THE MUFFINS:
- 2 large bananas, mashed
- 1/3 cup brown sugar
- 1/2 coconut yogurt
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 30 ml fresh espresso, cooled
- 1 1/4 cup wholemeal self-raising flour
- 1/2 cup Happy Way Like A Vegan Vanilla Protein Powder
- 1 tsp bicarb soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- Pinch salt
- 2 tbsp flaxmeal
- 1/3 cup plant-based milk
FOR THE TOPPING:
- 1/2 cup wholemeal self-raising flour
- 1/2 cup almond meal
- 1/4 cup brown sugar
- 1/4 cup coconut oil, melted
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves (optional)
- Preheat the oven to 180°C (160°C fan-forced) and line a muffin tin with 12 muffin papers.
- To prepare the almond crumble topping, combine the flour, almond meal, brown sugar and spices in a medium-sized bowl. Pour over the coconut oil, then stir together with a fork until you have a rough, crumbly mixture. Set aside.
- In a small bowl, mix together the flax meal and the plant-based milk. Stir well, then set aside to thicken.
- In a large mixing bowl, add the mashed banana, brown sugar, coconut yogurt, olive oil, maple syrup and fresh espresso. Fold the ingredients together until combined.
- Sift the flour, protein powder, baking powder, bicarb soda, ground cinnamon and salt into the large mixing bowl. Gently fold the dry ingredients into the wet mixture until you have a uniform batter.
- Add the soaked flax, stirring until evenly combined.
- Portion the batter into the muffin papers so that each muffin paper is 3/4 full.
- Sprinkle 1 tablespoon of almond crumble topping over each muffin.
- Bake for 20-22 minutes, then check the muffins by piercing a skewer into the centre of a muffin. If the skewer comes out clean, the muffin is cooked. Otherwise, continue to bake for 3-4 minutes until the centre is cooked through.
- Store in an airtight container at room temperature for up to two days, or in the fridge for up to 5 days.
Recipe by @littledelish www.littledelish.co/maple-espresso-muffins