Preparation time: 15 minutes
Cooking time: 24 minutes
Yield: Makes 12 muffins / 10 g of protein per serving
INGREDIENTS
IDry 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)
5 ml (1 tsp) baking powder
5 ml (1 tsp) baking soda
Wet ingredients:
2 eggs
185 ml (3/4 cup) maple syrup
125 ml (1/2 cup) canola oil
185 ml (3/4 cup) protein milk or plant-based beverage of your choice
375 ml (1 1/2 cups) finely chopped rhubarb
Topping:
Raw cane sugar
Ground cinnamon
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. Add the wet ingredients to the dry ingredients and mix until you obtain a smooth batter. Divide the batter among silicone muffin cups. Sprinkle cane sugar and cinnamon over each muffin.
Bake for 24 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool before enjoying!
Comment from my daughter Fred: Wow, your muffins are so delicious, Mom!!!
A 10/10 recipe! An excellent snack to eat 1½ to 2 hours before a workout.
It’s also a perfect nutritious everyday snack that’s easy to pack in a lunchbox.