Mel Christensen

Mel Christensen

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Lemon & Chia Protein Muffins with Angelic Cream Cheese Icing. *Gluten-Free, Sugar-Free, *Dairy-Free Option

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Lemon & Chia Protein Muffins with Angelic Cream Cheese Icing

*Gluten-Free, Sugar-Free, *Dairy-Free Option

 

Ingredients:

  • ¼ cup (40g) coconut flour (or almond flour)
  • ¼ cup (40g) almond flour
  • ¾ cup (90g) 100% whey protein powder (or plant-sourced protein for dairy-free option)
  • 1 tsp (5g) baking powder
  • ½ tsp (3g)  baking soda
  • ⅓ cup (80g) Natvia (or the sweetener of your choice)
  • 2 free-range eggs
  • 250g Greek Yogurt, stirred until smooth. (or coconut cream for dairy-free option)
  • Juice and rind of 2 lemons
  • ⅓ cup chia seeds (I used black)

 

Method:

  1. Pre-Heat oven to 200C
  2. Mix the coconut & almond flours, protein powder, baking powder, baking soda and sweetener in a bowl.  Mix well to combine and remove any lumps of flour or powder.
  3. In a small jug, whisk the eggs. Add the yogurt, lemon juice and rind and pour mix over the dry ingredients.
  4. Combine well using a wooden spoon or in a food processor on a medium low speed, taking care not to over mix.  The mix will be quite thick, but not dry.  Fold in the chia seeds.
  5. Line a regular sized muffin tin with papers or scoop even amounts of muffin mix straight into each muffin cup. Unless you are using a silicone muffin tray like I did, you will need to spray these with oil to prevent sticking.  Using an ice cream scoop to portion out the mix can also help even out the size of your muffins
  6. Cook for for 15-25 minutes depending on your oven
  7. When cooled, top with a dollop of *Angelic Cream Cheese icing (omit for dairy free) and a sprinkle of shredded or flaked coconut. *See recipe below for Icing recipe

Makes 10 -12

* For Dairy Free option, Omit icing and replace whey protein with plant-based protein powder such as pea or rice protein and replace yogurt with coconut cream.

 

 

Angelic Cream Cheese Icing

Ingredients:

  • ⅓ cup (90g) Xylitol
  • 180g European-Style cottage cheese at room temperature (Not the kind that comes in a tub! I use Brancourt’s brand from Costco)
  • 1 tbsp extra virgin coconut oil (you also use coconut cream but it will not set as firm)
  • 2 tbsp lemon juice

 

Method:

  1. Process the Xylitol to a fine powder on a high setting of your food processor.  Add cottage cheese and blend on a medium speed until smooth
  2. Add the coconut oil and lemon juice. Process further until a smooth and silky consistency is achieved – a good 20-30 seconds in a high speed food processor such as a Thermomix should do it.