I have been on a muffin-making kick recently! It all started with my renewed love affair with whole grains, plus a general attempt to include more healthy treats in my diet so I don’t feel deprived. The emphasis on ensuring adequate protein intake comes from the fatigue I encountered earlier this year.
This recipe for Vanilla Crunch Muffins comes courtesy of one of my favorite retailers, Vitacost.com (I’m not an affiliate of this company, but I do participate in their Refer-a-Friend program where new customers get $10 off, plus I get $10 off my order, too). <—-Click this link to get the coupon.
The kind folks at the company asked if I wanted to develop some recipes to help promote their site. My only compensation was that they sent me the ingredients for two recipes, but I negotiated a special giveaway for you guys…$100 gift card for one lucky winner!!!
Before I link to the giveaway, I want to share this special recipe with you for High-Protein Vanilla Crunch Muffins using quinoa flakes. Believe it or not, but this was my first time using this product and I was blown away by how versatile and delicious the flakes are.
The dry ingredients for these muffins include quinoa flakes, baking powder, currants, cinnamon, vanilla protein powder (optional), and walnuts. The wet ingredients include a chia/flax “egg,” ripe bananas, pumpkin puree, unsweetened almond milk, and vanilla extract.
I adore using boxed pumpkin puree in baked goods:
I thought the final batter mixed together and poured into my muffin tray looked promising:
After 40 minutes in a 350°F oven, here was the result:
Flavorful, sweet, and perfectly-risen muffins with a slight crisp texture on the exterior, and a warm, fluffy inside:
Can you tell I am proud of myself? When it comes to baking, I’ve had my fair share of hits and misses, but these beauties are definitely a hit!
Here’s the recipe:Print
- Dry ingredients:
- 2 ½ cups quinoa flakes
- 1/2 teaspoon baking powder
- 1/2 cup dried currants
- ½ teaspoon ground cinnamon
- 1 scoop plant-based vanilla protein powder (optional, see note*)
- 1/3 cup chopped walnuts
- Wet ingredients:
- 2 tablespoons sprouted chia and flax seed powder
- 6 tablespoons water
- 2 medium ripe bananas
- 15-ounces pumpkin puree
- 1 ½ cups unsweetened almond milk
- ½ teaspoon vanilla extract
- Additional ingredient:
- Nonstick cooking spray
- Preheat oven to 350°F. Spray a muffin tin with nonstick cooking spray and set aside.
- Combine quinoa flakes, baking powder, dried currants, ground cinnamon, protein powder, and chopped walnuts in a large bowl. Use a spatula to stir ingredients together.
- In a small bowl, combine the sprouted flax and chia seeds plus the water. Use a spoon to stir gently. Set aside for at least 5 minutes to thicken.
- In the meantime, place the bananas, pumpkin puree, almond milk, and vanilla extract in a food processor. Pulse several times to break up the bananas, and then turn on high for about 30 seconds or until ingredients are smooth. The mixture should be pourable; add additional almond milk if necessary to achieve the right consistency.
- Pour the mixture from the food processor into the bowl with the dry ingredients. Add the chia/flax mixture and use a spatula to stir together.
- Use a big spoon to divide the batter between the muffin wells, filling each one all the way to the top.
- Bake muffins for 40 minutes or until the tops have turned a deep golden brown. Let muffins cool slightly before removing from the muffin tin. Serve warm.
- * The protein powder that I used has stevia in it. If you do not use this brand or you leave the protein powder out completely, I recommend adding ½ cup of raisins to ensure that the muffins are sweet enough.
Again, I’m super excited to be able to offer one reader a $100 gift card to use at Vitacost.com. Due to legal restrictions, only residents of the United States, excluding Rhode Island, 18 years of age or older, may enter. I’ll select the winner at random on Thursday, April 3rd. Good luck!
This recipe has been submitted to Healthy Vegan Fridays.