Preparation time: 10 minutes
Baking time: 25 to 26 minutes
Yield: Makes 12 muffins
Per 1-muffin serving: 26 g of carbohydrates, 2 g of fibre, 8 g of protein, 10 g of fat
INGREDIENTS
IDry ingredients:
375 ml (1 1/2 cups) of unbleached all-purpose flour
2 scoops or 125 ml (1/2 cup) of Zenit organic vanilla plant protein
60 ml (1/4 cup) of textured soy protein (optional)
10 ml (2 tsp) of baking powder
60 ml (1/4 cup) of unsweetened dried coconut
60 ml (1/4 cup) of dark chocolate chips
Wet ingredients:
2 eggs
125 ml (1/2 cup) of organic cane sugar or sugar
85 ml (1/3 cup) of canola oil
185 ml (3/4 cup) of light coconut milk
250 ml (1 cup) of mango fresh diced (or frozen *do not thaw)
METHOD
Place 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 pieces. Add the dry ingredients to the wet ingredients and mix until you have a smooth batter. Add the mango pieces and gently mix. Divide the batter among silicone muffin cups.
Bake for 24 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool before enjoying!
Nutritionist’s comment, Danielle
These mango, coconut and dark chocolate protein muffins are a nutritious option for breakfast or a snack. Each muffin provides 8 g of protein, 26 g of carbohydrates and 2 g of fibre, helping support energy and satiety.
Adding Zenit organic vanilla plant protein makes it easy to increase your protein intake, while the mango adds a naturally sweet touch, and the coconut and dark chocolate make the recipe indulgent.
These muffins are especially great as an post-workout snack, school or work snack, or quick breakfast. For a more complete meal, enjoy them with Greek yogurt or a soy beverage and a piece of fruit.
The nutritionist’s tip: Prepare a dozen and freeze them individually so you always have a homemade protein snack on hand.