We're thrilled to say that Merilin (@almostzero_waste) has been back in the kitchen this week! This time, with a zero-waste recipe for Healthy Pumpkin Protein Muffins. Not only are these muffins 100% gluten free, but they're super fluffy and pack a protein punch!
35ml Melted Coconut Oil
200ml Soy Yoghurt
200ml Soy Milk
100g Vitally Vegan Protein Powder (Forest Fruits)
100g Buckwheat Flour
1/2 Teaspoon Baking Soda
A pinch of Salt, Turmeric & Cinnamon
Step 1: Preheat your oven to 180 degrees and line a muffin tin with reusable silicone or paper liners.
Step 2: Mix all the wet ingredients (pumpkin puree, agave, coconut oil, soy yoghurt) in a bowl.
Step 3: In another bowl, mix the dry ingredients (Protein Powder, buckwheat flour, 1/2 teaspoon baking soda, pinch of salt, turmeric & cinnamon)
Step 4: Combine the dry ingredients with the wet ingredients
Step 5: Once everything is well combined, add the walnuts and chocolate chips. You can go crazy here and sprinkle some berries or dried fruit on top, too!
Step 6: Add the mixture to a muffin tin (Merilin ended up with 14 muffins!) and bake for 30mins at 180 degrees.
Step 7: Let the muffins cool for at least 15-20mins before eating!
Store in an airtight container so that the muffins stay moist. For longer storage, keep the airtight container in the fridge OR freeze for one month in reusable silicone baggies. To defrost - take the muffins out of the freezer and leave on the counter overnight.