Recipe of The Week- Vanilla Lemon Protein Muffins

These super simple, deliciously tangy muffins make for a fantastic post workout (or anytime of the day!) snack.

This recipe makes 6 large muffins

*If you don't want to use 1 whole cup of protein powder, you can sub half of the one cup of protein for almond four)

** If you're using whey, I recommend subbing half the quantity for almond flour or spelt flour to thicken

You Will Need:

• 1 cup of vanilla protein powder (I used Amazonia RAW plant protein)

• 1 large egg

• 1/4 cup melted coconut oil or grass fed butter

• the juice and zest of 1 medium lemon

• 1/2 tsp baking soda

• 2/3 up milk of choice (I used Inside Out Un-sweetend Almond. Depending on how liquid absorbent your protein powder is, you may need more or less. Add in 1/3 cup incriments)

• 1/2 cup monk fruit sweetener (I use Lockanto- adjust according to the sweetness of your protein powder)

• a sprinkle of sea salt to enhance the flavours

Method:

• Pre heat oven to 180 degrees celsius

• In a bowl, add all the dry ingredients and stir until combined

• Add in all the liquid ingredients and mix together until well combined. Batter will be on the thicker side but still pourable (adjust milk depending on your protein powder of choice. Plant protein powders are thicker and more absorbent, whey tends to need much less liquid- I do recommend a plant protein for this recipe for that reason.)

• Spoon into 6 large, greased muffin cups ( i start with a heaped tablespoon in each and then top up to make even)

• Bake for approx 12-15 minutes, or until skewer comes out clean. There will be cracks on top.

• Let cool (if you can wait) and dig in!

Optional Add Ins:

• Fresh blueberries or raspberries

• Chopped up macadamia nuts- a good keto option

• Dried lavender (a REALLY small amount- otherwise can taste soapy). Great fod sleep and relaxation

• Flaked coconut

• Cubed green apple and cinnamon

Enjoy!

Nanci x