Muffins get such a bad rap. And to be fair, those oversized coffee shop versions are typically packed with sugar and refined flour, sending you on a blood sugar rollercoaster that ends in you craving more sweets just an hour or two later. Enter these beauties. One serving has 25-30+ grams of protein and 7-10 grams of fiber, with all the gut- and skin-healing benefits of Beauty Protein. They're light and fluffy (see the modifications for a more traditional dense muffin) and endlessly customizable.
Yield: 12 muffins
Serving size: 3-4 muffins
1/4 cup powdered peanut butter
1 tablespoon of baking powder
1/2 cup sweetener of choice (coconut sugar, stevia, monkfruit, etc.)
1 cup unsweetened vanilla almond milk
1/2 cup nondairy yogurt (substitutes: organic full fat greek yogurt or applesauce for light and fluffy, olive oil for more dense/traditional muffin texture.)
1/2 cup chopped nuts or chocolate chips
Mix dry ingredients well until no lumps remain.
Add in wet ingredients and mix until creamy.
Stir in add-ins.
Bake at 350 degrees for 20 minutes.
Let cool in muffin tin 10 minutes before removing.
Best stored in the refrigerator for up to a week, we love them most when slightly chilled and topped with almond butter.
If you make this recipe, we'd love to see it! Tag us @skipwithorganics.