Gayle's Protein Muffins
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 c. cocount milk1 t. apple cider vinegar1/2 c. sweet sorghum flour1/2 c. white rice flour1/2 c. hemp protein powder2 t. baking powder1/4 t. salt1 t. cinnamon1 t. vanilla extract1/3 c. coconut oil1/3 c. coconut sugar1 1/2 c. frozen strawberries, partially thawed
Preheat oven to 375 degrees.
Combine milk and vinegar in a glass measuring cup, stir and set aside.
Combine all dry ingredients in a large mixing bowl. Create a well in the middle of the bowl and add the wet ingredients except for the strawberries. Stir until combined. Fold in strawberries.
Spray muffin tins liberally with nonstick cooking spray or use paper liners. Fill each muffin 2/3 full.
Bake 22-25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool before serving. Refrigerate in a covered container for up to one week.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BRACKGL.
Combine milk and vinegar in a glass measuring cup, stir and set aside.
Combine all dry ingredients in a large mixing bowl. Create a well in the middle of the bowl and add the wet ingredients except for the strawberries. Stir until combined. Fold in strawberries.
Spray muffin tins liberally with nonstick cooking spray or use paper liners. Fill each muffin 2/3 full.
Bake 22-25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool before serving. Refrigerate in a covered container for up to one week.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BRACKGL.
Nutritional Info Amount Per Serving
- Calories: 144.7
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 95.6 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 2.7 g
- Protein: 3.6 g
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