Makes 16-18 freezer friendly muffins
I created this recipe last winter when I was looking for different ways to add extra nutrient density to my snacks. Now that the days are getting cooler, baking sounds much more appealing, and I'm really looking forward to having these around again! These muffins freeze beautifully, so if you don't have 80 bananas taking up all the room in your freezer like I do, double the recipe and freeze some for later! The recipe calls for protein powder (I use Sprout Living Epic Protein Powder in Vanilla because it's spiced really nicely), however, you can also replace the protein powder with an additional 1 cup of flour if you'd prefer. I've included the substitution in the ingredients list as well.
Ingredients
2 cups all-purpose flour (I use Bobs Red Mill 1 for 1 gluten free flour)
1/3 cup vanilla protein powder (or replace protein powder with an additional 1 cup flour)
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1-1/4 tsp cinnamon
1 cup brown sugar (or could try monk fruit or Swerve if you are trying to reduce your sugar intake)
2 eggs
1 cup buttermilk
2/3 cup avocado oil (any light tasting oil would work here)
1 tsp pure vanilla extract
3 cups grated carrot (this can also be bought pre-grated if you're pressed for time!)
Preheat oven to 400F. Prepare muffin tin with liners. For gluten free baking, I recommend using parchment paper liners, as the regular muffin liners pull away half the muffin.
In a medium sized bowl, combine flour, protein powder, baking soda, baking powder, salt, cinnamon, and brown sugar together.
In a smaller bowl, combine eggs, buttermilk, oil and vanilla. Pour liquid ingredients over dry ingredients and add grated carrots. Stir gently until no clumps remain.
Divide batter evenly into prepared muffin tins. (I typically get between 16 and 18 muffins; if you've used flour to replace the protein powder, you may get extra). Bake for 16 minutes, or until a toothpick inserted into muffins comes out clean. Let cool for about 5 minutes or so before removing from the pans. (Do not skip this step if you're using gluten free flour, which makes whatever you're baking much more delicate!)
Genuinely don't think there's anything better than warm muffins with melty butter.
If you're posting on social media, don't forget to tag @strongsoulfitnessandhealth so I can see how they turned out!
Please Note: This article may contain links to products that I have used or to brands that I trust and recommend. In some cases, I may receive an affiliate fee when readers click over to their websites from mine. This allows me to continue to create and offer free or low-cost classes, workshops, and articles, as well as the sliding scale membership options. Please be assured that my intention is to remain objective and impartial with any recommendations I may make, and I will never recommend anything that I haven't tried and enjoyed myself.
Comments