Vanilla Spice Protein Muffins 

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As the holidays approach, there’s nothing I love more than flavors that bring me right back to childhood memories of chilly fall and winter nights spent indoors eating baked goods and drinking warm milk or tea. For today’s recipe, I decided to use REBBL’s Vanilla Spice Protein, one of my top favorites from their line of elixirs and protein shakes, to make Vanilla Spice protein muffins. The Vanilla Spice flavor is very rich in plant-based protein, calcium and iron, making it an excellent addition to a vegan diet. You can enjoy these muffins as an afternoon snack, a post workout mini meal or for breakfast. Since baking usually involves eggs, butter and often other dairy products, I’ve made a few simple adjustments to keep this recipe fully vegan. Luckily, REBBL’s products are all dairy-free, so I used the Vanilla Spice Protein instead of milk. Instead of butter, I simply used vegan butter, but you could also opt for coconut oil or, if you want an option that’s a little lower in fat, apple sauce. Instead of eggs, I used flax “eggs”. To make these, you simply mix 1 part ground flaxseed with 3 parts hot water and let it sit for a few minutes to let it thicken. Ground flax seed are an excellent source of protein, omega 3 and healthy fats. Tip: remember to store ground flaxseed in the fridge after opening the package. Nuts and seeds can go rancid very quickly, especially when they’re ground, chopped or toasted, so keeping them in the fridge or freezer will make them last a lot longer. 

REBBL is one of my favorite companies because they stand for everything I believe in, high quality and ethically sourced products that taste amazing and that support a social mission. 2.5% of every single sale goes directly to the non profit organization NOT FOR SALE that helps fight human trafficking. Click here to find out where you can find REBBL near you.  
Recipe
(makes 12-14 muffins)
Ingredients:
1 bottle REBBL Vanilla Spice protein 
2 tsp apple cider vinegar
1 1/2 cups gluten-free all purpose flour 
1/2 cup buckwheat flour
1/2 tsp sea salt 
3 tsp baking powder 
1/4 tsp baking soda 
1/3 cup maple syrup 
3 tbsp coconut sugar 
1/4 cup vegan butter, melted 
2 flax “eggs”: 2 tbsp ground flax seed mixed with 6 tbsp hot water and set aside for 3 minutes. 
1 cup frozen or fresh wild blueberries
1/2 cup chopped walnuts or pecans
Directions:
  1. Preheat the oven to 375F. 
  2. Mix the vanilla spice protein and the apple cider vinegar and set aside for a few minutes. In the meantime, mix all dry ingredients in a bowl. 
  3. Mix the vanilla spice protein & apple cider vinegar mix with the other wet ingredients and then mix in with the dry ingredients. Don’t over-mix. 
  4. Mix in the blueberries and walnuts or pecans last.
  5. Fill a muffin tray with the batter. 
  6. Bake for about 25 minutes. Let cool and enjoy! 
Disclaimer: This post is sponsored by REBBL. All opinions expressed are my own and I only write about products I believe in, love and personally use. 

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