Gingerbread Protein Mini Muffins

yield: About 30 mini muffins
You will need: Large mixing bowl, measuring cups and spoons, mini muffin tins, muffin liners (optional)

key: T = tablespoon; teaspoon = teaspoon

raw material:

• 4 servings (120 g) I Vanilla protein (or chocolate!
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom (if you don’t have cardamom, add nutmeg)
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1 cup oat flour*
• 4 eggs
• 1/2 cup nonfat Greek yogurt (plain or vanilla)
• 2 tons blackstrap molasses
• 2-4 T maple syrup (to taste)
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract

*You can buy this, or make your own by blending the oats in a blender – be sure to re-measure after blending to get the correct amount

route:

1. Preheat oven to 350 F.
2. In a mixing bowl, combine protein powder, baking powder and oat flour and stir until combined.
3. In another bowl, combine eggs, almond milk, Greek yogurt, maple syrup, molasses, and vanilla. Add the wet mixture to the dry ingredients and mix well to form a smooth batter.
4. Pour the batter evenly into the muffin tins (you'll need to spray the muffin tins with cooking oil or use silicone mini muffin trays) and bake for 12-15 minutes or until a toothpick comes out clean.
5. Remove from the oven, wait a few minutes, then transfer the mini muffins to a cooling rack to cool.
6. Once cool, dip into chocolate glaze.

For the chocolate glaze:

• 1/4 cup dark chocolate chunks (70% or higher recommended)
• 1 T coconut oil
• 1 T maple syrup
• 1 ton blackstrap molasses

route:

1. Melt all ingredients together over low heat.
2. Dip waffles.
3. Add optional toppings – coconut flakes, cocoa nibs, fresh berries