Gingerbread Protein Mini Muffins

Yield: about 30 mini muffins
You will want: giant mixing bowls, measuring cups and spoons, mini muffin tin, muffin paper liners (optionally available)

Key: T=Tablespoon; tsp=teaspoon

Elements:

• 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 buy this, or make your individual by mixing oats in a blender – be sure you 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 elements, and blend effectively 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 larger beneficial)
• 1 T coconut oil
• 1 T maple syrup
• 1 T blackstrap molasses

Instructions:

1. Soften all elements collectively over low warmth.
2. Dip muffins.
3. Add optionally available toppings – coconut flakes, cacao nibs, contemporary berries