CARROT AND PISTACHIO PROTEIN MUFFINS
Rated 5.0 stars by 1 users
Category
Snacks
Servings
6
Prep Time
25 minutes
Cook Time
15 minutes
Pistachios are an excellent source of fibre, protein, and antioxidants. Combined with the anti-inflammatory properties of our Good Glow Latte and the probiotics in our Humble Vanilla Protein Powder, these muffins are the perfect way to start your day.
Ingredients
1tbsp | 10g Ground Flaxseed
3 tbsp | 45ml Hot Water
¾ cup | 95g Cake Flour
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4 tbsp | 55ml VORA GOOD SHAPE PROTEIN Humble Vanilla
½ tsp | 2ml Pure Monk Fruit Extract Powder
½ tsp | 2ml Bicarbonate of Soda
½ tsp | 2ml Baking Powder
½ tsp | 2ml Salt
2tsp | 10ml VORA GOOD GLOW LATTE Golden Elixir
¼ cup | 60ml Vegetable Oil
½ tsp | 2ml Vanilla Essence
½ tsp | 2ml Rice Vinegar
½ cup | 125ml Almond Milk
1 cup | 95g Carrots, grated
¼ cup | 50g Pistachios, shelled and chopped in half
Directions
Preheat the oven to 180°C.
Combine the ground flaxseeds with hot water. Let sit until it becomes gooey – this is your ‘flax egg.’
In a big bowl, mix together the flour, protein powder, monk fruit, bicarbonate of soda, baking powder, salt and Good Glow Latte.
Add the oil, vanilla, vinegar and almond milk to the flax egg. Stir together, then add to the dry ingredients. Mix only until there are no more dry patches, then fold in the carrots and pistachios.
Let the batter sit for 15 minutes. In the meantime, line a muffin pan with cupcake liners.
Divide the batter evenly into six portions, spooning it into the muffin pan.
Bake for 20 – 25 minutes, until a toothpick inserted into the middle of the muffins comes out clean. If your oven does not bake evenly, rotate the muffin pan at 15 minutes.
Allow to cool in the pan for five minutes – this is essential to help the muffins keep their shape.
Transfer to a cooling rack. Once completely cool, the muffins can be kept airtight at room temperature for up to five days.
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