serves
8
prep time
10-15mins
cooking time
25-30mins
protein
10.2g
fat
9.4g
carbs
37.2g
calories
281 (when made into 8)
| MUFFINS: | |
|---|---|
| 120g | Applesauce |
| 270g | Coconut yoghurt |
| 60g | Almond butter |
| 60g | Coconut sugar |
| 75g | Salted Caramel Protein powder |
| 160g | Gluten-free plain flour |
| 1Tsp | Baking powder |
| ½ tsp | Bicarb soda |
| 150g | Blueberries |
| CRUMB: | |
|---|---|
| 10g | Almond butter |
| 20g | Maple syrup |
| 20g | Coconut sugar |
| 20g | Gluten-free plain flour |
| 20g | Salted Caramel Protein powder |
-
Preheat oven to 150 and line a muffin tray with 8 muffin papers.
-
Add the applesauce, coconut yoghurt, almond butter, and coconut sugar to a large bowl and whisk until smooth. Add the protein, flour, baking powder, bicarb and blueberries and mix until combined.
-
Divide the batter out evenly between the muffin papers and set aside.
-
To make the crumb, add the almond butter, maple syrup and coconut sugar to a small bowl and whisk until smooth. Add the flour and protein and mix until a crumbly dough has formed.
-
Sprinkle each muffin with a generous amount of the crumb.
- Place in the oven to bake for 25-30mins or until golden and a skewer comes out clean, then enjoy!!
