Protein
29.5G
Calories
443
P:E Ratio
0.6
Prep
10 min
Cook
20-25 min
Yield
4
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
Preheat the oven
Preheat the oven to 350°F (177°C). Place liners in a muffin tin and spray them with cooking spray.
In a bowl
In a bowl, mix all the dry ingredients together well. In a separate bowl or a stand mixer, whip together the rest of the ingredients until smooth. Add the dry ingredients to the wet ingredients and mix until well mixed.
If you don't
If you don't want to get a bicep pump from mixing the ingredients manually, you may use a blender. First, put all of the dry ingredients in the blender, and pulse on high until there is an even, powdery consistency. Then, add the wet ingredients and pulse on medium until the batter is smooth and consistent.
Fill the muffin
Fill the muffin liners about 3/4 of the way full with the batter. Bake the muffins in the oven for 20-25 minutes or until a toothpick comes out clean when you prick the muffins.
Remove the muffins
Remove the muffins from the oven and allow to cool for 20 minutes before serving.
OPTIONAL If you
OPTIONAL: If you wish to add frosting, simply mix the thick unsweetened dairy-free yogurt with sunflower seed butter powder in a bowl, and then add a dollop to the top of each muffin.
P:E RATIO
0.6
Low
NUTRITION FACTS
Nutrition Facts
4 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.