Gingerbread Protein Mini Muffins

Yield: about 30 mini muffins
You will have: massive mixing bowls, measuring cups and spoons, mini muffin tin, muffin paper liners (optionally available)

Key: T=Tablespoon; tsp=teaspoon

Substances:

• 4 servings (120 grams) I Vanilla Protein (or chocolate!)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp cardamom (sub nutmeg for those who don’t have cardamom)
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1 cup oat flour*
• 4 eggs
• 1/2 cup nonfat Greek yogurt (plain or vanilla)
• 2 T blackstrap molasses
• 2-4 T maple syrup (to style)
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract

*you should buy this, or make your personal by mixing oats in a blender – remember to remeasure after mixing to get the correct quantity

Instructions:

1. Preheat the oven to 350 F.
2. In a mixing bowl, mix the protein powder, baking powder and oat flour and stir till mixed.
3. In a separate bowl, combine the eggs, almond milk, greek yogurt, maple syrup, molasses and vanilla collectively. Add the moist combination to the dry substances, and blend properly to type a easy batter.
4. Spoon the batter evenly into the muffin tins (you’ll want to spray these with cooking oil or use silicone mini muffin trays) and bake for 12-15 min or till a toothpick comes out clear.
5. Take away from oven, wait a couple of minutes then switch mini muffins to a cooling rack to chill.
6. As soon as cooled, dip into chocolate glaze.

For the Chocolate Glaze:

• 1/4 cup darkish chocolate items (70% or larger beneficial)
• 1 T coconut oil
• 1 T maple syrup
• 1 T blackstrap molasses

Instructions:

1. Soften all substances collectively over low warmth.
2. Dip muffins.
3. Add optionally available toppings – coconut flakes, cacao nibs, contemporary berries