Entirely Too Healthy Protein Muffins

What follows is a recipe that I have been playing with and changing for over two years. I am a huge meal prepper where, on Sunday evenings, I spend about four hours cooking 20 full meals for myself (Monday through Friday). I eat four meals a day, plus snacks.

I, unlike some Doctors from the land of Oz, believe that breakfast IS the most important meal of the day. Link to explanation of dumb Joke…

Every morning I have some kind of baked good that contains one full serving protein powder baked right in!

This last week I tried my first attempt at vegan, gluten free muffins, and I was very pleased with the outcome. Yum!

What you will need:

1 large can of Pumpkin (Libby’s 29 oz)
4 medium bananas
2.5 tsp of active dry yeast
1 tsp honey
2 tsp of baking powder
1 tbsp of ground flax-seed meal
4 – 8 oz “brown” erythritol sweetener (or just brown sugar if you ain’t counting calories)
2 tsp of vanilla extract
5 tbsp (heaping) pumpkin seeds
6 tbsp (heaping) gluten free oats
5 tbsp (heaping) coconut shavings – unsweetened
5 servings neutral flavored protein powder
Coconut flour as needed

What you will want:

A stand mixer
Rubber spatula
Wire cooling racks
Muffin tins

First thing you will want to do is activate your yeast. In a cup, add a quarter cup of warm water, about 110 degrees Fahrenheit or 43.33 degrees Celsius. Add yeast and honey (most people will use sugar, but I don’t keep much of that around), stir lightly and let sit for about 5 minutes. The mixture will become frothy and bubbly when it is “Activated”.

Next, peel all of your bananas, and slice them thinly. You could throw them in a blender and puree them, but slicing them works just as well.

In mixing bowl of stand mixer add canned pumpkin and bananas, in small batches. Mix on lowest setting until well combined. Then add vanilla, sweetener, flax-seed meal, baking powder and activated yeast. Let mix for about 3 minutes, scraping down the sides as needed with spatula.

The order of the rest does not matter much but I would suggest adding your mix-ins next. Pumpkin seeds, coconut shavings and oats.

Now for the Protein. I use an unflavored pea protein powder or vanilla pea protein powder. But you could really use any kind of powder. I am just using pea for the vegans out there. I would not recommend an unflavored whey protein, unless you are into muffins that taste like grass.

Mix protein in one scoop at a time and add coconut flour as needed. We are looking for a just barely “dough” like consistency. Since there is no wheat flour in here there will be no gluten development, so the yeast won’t rise much but there will be enough structure there for some fluffing to occur. Keep in a warm place, covered, for 30 minutes.

Preheat your oven to 350 degrees Fahrenheit or 176.66 Celsius. Get your muffin tins out and grease / line them. Fill the tins fully, shaping a somewhat muffin out of our protein mixture. Again, these don’t really “rise” so do your best at forming muffin tops here.

Place muffins in center of oven and bake for about 45 minutes. Check at 30 minutes, if the develop a crackly crust and look delish, they are done. Pull them out and let sit in the tins for 10 minutes.

Carefully remove muffins from the tins and continue to let cool on wire racks until completely cool. (It’s okay to maybe have one warm while you wait…)

Plate them nicely and drizzle some honey over top and lightly powder with peanut powder!

Enjoy!

I keep mine covered in the fridge and they stay for the work week.

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