Hey there, fellow art enthusiasts! Today, we’re taking a detour from the world of paint and clay to explore the magic of the kitchen. Because let’s be honest, what’s more satisfying than crafting something delicious with your own two hands? We’re whipping up a batch of mouthwatering vegan protein muffins – a perfect recipe for those who love to nourish their bodies and their creative souls.
Why You’ll Love These Protein Muffins
These aren’t your average muffins. They’re packed with protein to keep you feeling full and energized, making them the perfect pre- or post-art session snack. Plus, they’re:
- Super easy to make: Forget complicated recipes. These muffins come together in just one bowl.
- Quick and convenient: Ready in under 30 minutes, these are perfect for busy schedules.
- Allergy-friendly: Gluten-free, oil-free, and free from common allergens like dairy and nuts.
- Deliciously customizable: Get creative and add your favorite ingredients – nuts, seeds, chocolate chips, you name it!
Ready to unleash your inner baker? Let’s gather our ingredients.
Ingredients You’ll Need
- Ripe Bananas: The star of the show! They provide natural sweetness and moisture.
- Coconut Sugar: For a touch of extra sweetness. Feel free to adjust to your liking.
- Non-Dairy Milk: Any kind works! Start with a smaller amount and add more if needed.
- Gluten-Free Flour: I recommend a blend of oat flour and gluten-free flour for the best texture.
- Vegan Protein Powder: Opt for a neutral flavor or experiment with vanilla or chocolate.
- Baking Powder & Baking Soda: The magic duo for a perfectly fluffy muffin.
Robert Kline Art Tip: Using a kitchen scale for baking ensures consistent results every time. It’s like having a trusty assistant in the kitchen!
Let’s Get Baking: Step-by-Step Instructions
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Prep the Oven & Muffin Tin: Preheat your oven to 425°F (220°C) and line your muffin tin with liners or lightly grease them.
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Combine Wet Ingredients: In a large bowl, mash the bananas well. Add the coconut sugar, non-dairy milk, vanilla extract (if using), and cinnamon (if using) and mix until combined.
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Add Dry Ingredients: Add the gluten-free flour, protein powder, baking powder, and baking soda to the wet ingredients. Gently mix with a spatula until just combined. Don’t overmix!
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Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling them about two-thirds full.
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Bake: Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean.
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Cool & Enjoy: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Protein Muffins
- Use a fine protein powder: A fine powder will blend seamlessly into the batter, preventing a gritty texture.
- Don’t overmix: Overmixing can lead to tough muffins. Mix until the ingredients are just combined.
- Adjust baking time based on muffin liners: Baking times may vary. Keep a close eye on your muffins and adjust accordingly.
More Than Just a Recipe
Making these protein muffins isn’t just about following instructions; it’s about bringing a spark of creativity into your kitchen. Just like art, baking allows for experimentation, personalization, and most importantly, having fun in the process!
So go ahead, channel your inner artist, and whip up a batch of these delicious and nutritious muffins. Share your creations and tag Robert Kline Art on social media. Happy baking!