Berry Protein Muffins

I am really enjoying baking at the moment, playing with different gluten free flours and experimenting with different ingredients. This week I have been looking at different ways for my clients to increase plant proteins in their diet, as most of my clients like to use a protein powder its important for me to encourage them to use it in different ways – to use food as medicine.

I mentioned in my last post (which you can read HERE) the different things you need to consider when picking a protein powder. My best advice here is ALWAYS read the label and ensure what you think you are putting into your body is real ingredients.

This recipe takes about 7 minutes to prep and 35 minutes in the oven, they are also super simple which means the whole family can get involved! They are also nut free and refined sugar free – ideal for those school lunches!

This recipe is Gluten free, Dairy free, Soy free, Refined sugar free, Vegetarian, Nut free

INGREDIENTS

1/2 cup organic coconut flour
1/2 cup Organic Pea Protein (I use The Healthy Chef Org Vanilla Pea Protein)
3 eggs, separated (keep both yolk and whites in separate dishes)
3/4 cup nut milk
1/4 rice malt/ honey / a little less if using maple syrup
1/4 cup coconut oil
1 cup of frozen berries (Blueberries, Raspberries – Best not to use strawberries in this particular recipe)
1/2 tsp baking powder

METHOD

Preheat the oven to 180 degrees.

1.  Add all the dry ingredients into a medium sized bowl. Using a hand whisk, lightly whisk the dry ingredients to allow air into the mixture. Alternatively, you can sift the flour and dry ingredients into the bowl. set aside.

2. In a small bowl, add the egg yolks, nut milk, melted coconut oil (ensure it’s not hot or else it will cook the eggs) and rice malt. using your small whisk, whisk the mixture together until evenly blended. set aside. Add this wet mixture to the dry ingredients and using a wooden spoon mix through until well combined.

3. In a medium bowl, whisk the egg whites until they come to soft peaks. This will ensure the muffins are nice and fluffy when it comes time to enjoying them.

4. Add the frozen berries to the batter and gently fold the egg whites into the batter.

5. Fill your lined muffin tin with even amounts and bake until golden brown and cooked through. This should take around 30 – 35 minutes, depending on your oven.

This recipe makes at least 8 medium sized muffins.

Health and Happiness

Alyce x

 

 

Alyce Cimino is a Degree qualified Naturopath with a passion for food as medicine. Alyce runs her Naturopathic Clinic, AHARA HEALTH on Sydney’s Northern Business. Alyce is also the Naturopath for The Healthy Chef – Teresa Cutter. Book today for your unique health consultation with Alyce. 

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