Preparation time: 20 minutes
Baking time: 25 minutes
Yield: Makes 24 mini muffins / 7 g of protein per serving of 2 muffins
INGREDIENTS
IDry ingredients:
250 ml (1 cup) whole wheat flour
250 ml (1 cup) quick-cooking rolled oats
125 ml (1/2 cup) Zenit organic chocolate plant-based protein
85 ml (1/3 cup) dark chocolate chips
15 ml (1 tbsp) organic ground white chia seeds
7.5 ml (1 1/2 tsp) baking powder
5 ml (1 tsp) baking soda
Wet ingredients:
250 ml (1 cup) homemade date purée
125 ml (1/2 cup) maple syrup
1 egg
85 ml (1/3 cup) vegetable oil
125 ml (1/2 cup) milk or unsweetened plant-based beverage
METHOD
Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Have a silicone mini-muffin pan ready, or place paper liners in a mini-muffin pan.
To make the date purée: Place 375 ml (1 1/2 cups) of pitted dates and 375 ml (1 1/2 cups) of water in a small saucepan. Bring to a boil and cook on the stovetop over medium-low heat for about 10 minutes, until the water is almost completely absorbed. Remove from heat and mash the dates with a fork. Makes about 1 cup of date purée.
In a bowl, mix all the dry ingredients.
In another bowl, mix the date purée, syrup, egg, oil, and milk well. Add the dry ingredients and gently mix until the batter is moist. Divide the batter among the molds.
Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool!
Note: A perfect recipe to share with those we love on Valentine's Day. Kids and adults alike will be delighted to find this nutritious Zenit snack in their lunchbox on the Wednesday of the holiday of love 💖💝💓