Gingerbread Protein Mini Muffins

Yield: about 30 mini muffins
You have to: giant mixing bowls, measuring cups and spoons, mini muffin tin, muffin paper liners (non-obligatory)

Key: T=Tablespoon; tsp=teaspoon

Substances:

• 4 servings (120 grams) I Vanilla Protein (or chocolate!)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp cardamom (sub nutmeg in the event you don’t have cardamom)
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1 cup oat flour*
• 4 eggs
• 1/2 cup nonfat Greek yogurt (plain or vanilla)
• 2 T blackstrap molasses
• 2-4 T maple syrup (to style)
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract

*you should purchase this, or make your individual by mixing oats in a blender – you should definitely remeasure after mixing to get the correct amount

Instructions:

1. Preheat the oven to 350 F.
2. In a mixing bowl, mix the protein powder, baking powder and oat flour and stir till mixed.
3. In a separate bowl, combine the eggs, almond milk, greek yogurt, maple syrup, molasses and vanilla collectively. Add the moist combination to the dry components, and blend nicely to type a clean batter.
4. Spoon the batter evenly into the muffin tins (it would be best to spray these with cooking oil or use silicone mini muffin trays) and bake for 12-15 min or till a toothpick comes out clear.
5. Take away from oven, wait a couple of minutes then switch mini muffins to a cooling rack to chill.
6. As soon as cooled, dip into chocolate glaze.

For the Chocolate Glaze:

• 1/4 cup darkish chocolate items (70% or increased advisable)
• 1 T coconut oil
• 1 T maple syrup
• 1 T blackstrap molasses

Instructions:

1. Soften all components collectively over low warmth.
2. Dip muffins.
3. Add non-obligatory toppings – coconut flakes, cacao nibs, recent berries