A little taste of vacation! Mango adds a naturally sweet touch, while coconut and dark chocolate make these protein muffins truly indulgent.
In brief
- Prep time: 10 minutes
- Baking: 24 to 26 minutes
- Servings: 12 muffins
- Protein: 7 g per muffin
- Nutrition facts: about 26 g of carbohydrates, 10 g of fat, and 1 g of fiber per muffin (basic version, approximate values)
Ingredients
Dry ingredients
- 375 ml (1 1/2 cups) unbleached all-purpose flour
- 2 scoops or 125 ml (1/2 cup) of Zenit organic vanilla plant-based protein
- 60 ml (1/4 cup) textured soy protein (optional)
- 10 ml (2 tsp) baking powder
- 60 ml (1/4 cup) unsweetened dried coconut
- 60 ml (1/4 cup) dark chocolate chips
Wet ingredients
- 2 eggs
- 125 ml (1/2 cup) organic cane sugar or sugar
- 85 ml (1/3 cup) canola oil
- 185 ml (3/4 cup) light coconut milk
- 250 ml (1 cup) diced fresh mango (or frozen, without thawing)
Directions
- Position the rack in the center of the oven. Preheat the oven to 180 °C (350 °F).
- In a bowl, mix the dry ingredients.
- In another bowl, mix the wet ingredients, except for the mango. Add the dry ingredients and mix until the batter is smooth. Gently fold in the mango.
- Divide among silicone muffin cups.
- Bake for 24 to 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool.
Danielle’s tip
These muffins are perfect after a workout, for school or work, or as a quick breakfast. For a more complete meal, add Greek yogurt or a soy drink and a piece of fruit. Make a dozen and freeze them individually so you always have a homemade protein snack on hand.
Frequently asked questions
How much protein is in these mango muffins?
About 7 g of protein per muffin.
Can you use frozen mango?
Yes, add it without thawing to prevent the batter from becoming too wet.
Danielle Dubois, Dt.P., dietitian
Member of the Ordre des diététistes-nutritionnistes du Québec
Founder of Zenit Nutrition