Mel Christensen

Mel Christensen

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Chunky Monkey Protein Muffins - *Gluten Free, Refined Sugar Free, Dairy Free (omit icing)

Chunky Monkey Protein Muffins

Chunky Monkey Protein Muffins

*Gluten Free, Refined Sugar Free, Dairy Free (omit icing)

 

 Ingredients:

  • 1 x 400g can butter beans (or cannellini or other canned white beans), rinsed well and drained.
  • ½ cup (125g) 100% pure peanut butter (Or you can use any nut or seed butter)
  • 2 medium ripe bananas (about 170g)
  • ½ cup (60g) protein powder (I used pea protein but you can use whatever you like)
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 2 tsp (10 mL) vanilla
  • ¼ cup (50g)  Natvia (or preferred natural sweetener)
  • 1 egg, gently beaten
  • 50g walnut pieces plus whole walnuts to garnish if desired

 

 

Method:

  1. Preheat oven to 180C
  2. In a food processor, or hand mixer and bowl blend beans, peanut butter and banana until the beans are well broken down and combined with the other ingredients. (TM 10 sec / speed 6 )
  3. Add the protein powder, cinnamon and baking powder to the wet mixture and blend/pulse a few times (TM – 2 secs/Turbo, repeat)  before adding: vanilla, Natvia/sweetener and egg, Blend together once again until combined.  (TM – 10 secs / speed 5)  – Be careful not to over mix!
  4. Gently fold in the walnuts. (TM – 5 secs / speed 4)
  5. Using an ice cream scoop, portion out the batter into a silicone muffin tray (lightly sprayed with olive or coconut oil spray to be safe) filling almost full.
  6. Bake for approximately 25-30 minutes or until muffins have risen and firmed on top.
  7. Allow muffins to cool for 10 minutes before removing from tray.
  8. If you wish to add the *Angelic Cream Cheese icing (recipe to follow) allow your muffins to cool completely first.
  9. Divide your icing among your cooled muffins (you can use a piping bag or just dollop using a spoon) and top each one with a whole walnut or garnish of your choice
  10. Enjoy!!

 

Makes about 12 muffins

 

 

 

Angelic Cream Cheese Icing

Ingredients:

  • ⅓ cup (50g)  Natvia Icing Mix
  • 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. Place the icing mix and cottage cheese into your food processor and blend on a medium speed until smooth. (TM – 10 Sec / Speed 5)
  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 mix should do it. (TM – 10 Sec / Speed 8, scrape down and repeat.)
  3. Spread or pipe onto top of muffins and garnish with a raspberry or fruit/nut of choice.