Preparation time: 15 minutes
Cooking time: 28 minutes
Yield: Makes 12 muffins / 10 g of protein per serving
IDry ingredients:
250 ml (1 cup) unbleached flour
375 ml (1 1/2 cups) quick-cooking rolled oats
125 ml (1/2 cup) Zenit organic vanilla plant protein
60 ml (1/4 cup) pumpkin seeds
60 ml (1/4 cup) of sunflower seeds
5 ml (1 tsp) ground cinnamon
10 ml (2 tsp) baking powder
2.5 ml (1/2 tsp) baking soda
Wet ingredients:
250 ml (1 cup) date purée
250 ml (1 cup) grated apple (about 2 medium apples)
2 eggs
85 ml (1/3 cup) canola oil
125 ml (1/2 cup) milk or plant-based beverage of your choice
30 ml (2 tbsp) maple syrup
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Toppings
Pumpkin seeds
Maple sugar
METHOD
Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line 12 muffin cups with parchment paper liners or use a silicone muffin pan.
In a bowl, mix the dry ingredients.
In another bowl, mix the wet ingredients. Add the dry ingredients. Gently mix until the batter is uniform. Divide the batter among the muffin cups. Add toppings if desired.
Bake for 28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool!
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A muffin rich in flavor and dietary fiber.