Looking for a high protein breakfast or snack that comes in a sweet little package?
I felt like experimenting more with coconut flour this week since it’s such a great high fibre baking ingredient.
I decided to make some protein muffins to help recover after a workout, or to enjoy as a mid-day brain boosting snack. These muffins are packed with protein from eggs as well as a big scoop of protein powder.
The good news? They taste much more indulgent than a protein bar and so far have pleased some tough critics.
If you love the taste of coconut, these muffins are for you! Enjoy!
Protein Coconut Cashew Muffins
½ cup Coconut Flour
¼ teaspoon salt
½ teaspoon baking powder
¼ cup cashews
1 scoop or small pack of chocolate protein powder (I use Vega)
2 tsp allspice
6 eggs, whisked
4 Tablespoons Coconut Oil, melted
¼ – ½ cup maple syrup (depending on how sweet you like them)
1 tsp vanilla extract
1 tsp coconut extract
3 ripe mashed bananas
Preheat oven to 350F
Oil your muffin sheet generously (they will want to stick) with coconut oil
Mix together wet ingredients in a big bowl, whisking eggs well beforehand
In another bowl mix dry ingredients
Add wet to dry ingredients and mix very well
Bake for 20-25 minutes or until fully cooked (check with a toothpick)