A yummy, healthy vegan protein muffin recipe that also works great as a loaf cake.
Ingredients
1½ cups whole wheat flour
½ cup spelt flour (can sub with whole wheat)
½ tsp baking soda
1½ tsp baking powder
½ cup grated zucchini (~1 medium zucchini)
½ cup grated carrot (~1 medium carrots)
1 cup cane sugar
¾ cup unsweetened applesauce
½ cup mashed avocado (you can substitue any lightly flavoured oil)
1 Tbsp vanilla extract
The Health Boost:
2 Tbsp almond butter
2 Tbsp ground flax seed
¼ cup shelled hemp seeds
1 heaping scoop (~30g) protein powder (I use unflavoured Pea Protein)
Instructions
Line a muffin tray with paper liners (or lightly grease) and set aside.
Preheat your oven to 180 degrees C.
Mix the avocado (or oil), applesauce, sugar, and vanilla extract together in a bowl.
Add your grated vegetables and fold together evenly.
Add your health boost ingredients to the mixture and stir well.
Add the remaining dry ingredients to the bowl and stir lightly to combine them before mixing them down into the wet ingredients (alternatively mix the dry ingredients in a separate bowl before folding into the wet ingredients).
Mix evenly until all of the dry ingredients have been absorbed into the wet mixture. Pay careful attention to ingredients that have fallen to the bottom of the bowl, and don't mix more than necessary.
Spoon the batter into a lined or lightly greased muffin tray.
Bake for 18-25 minutes, until the tops lightly brown and pressing your finger lightly into the muffin it springs back to form.
Let cool for 5-10 minutes before storing, or enjoy warm.