12 March, 2018
Sticky Date Protein Muffin
Sticky Date Protein Muffin
Makes: 10 muffins
Ingredients:
- 200g pitted dates, chopped
- 100g Walden farms no added sugar caramel dip
- 2 eggs
- 1/2 cup milk
- 3 scoops (90g) pure protein powder
- 1/4 cup coconut flour
- 1/2 cup almond meal
- 2 teaspoons baking powder
Method:
- Chop the dates into even sized pieces and set aside
- Place the eggs, caramel dip and milk into a mixing bowl and whisk together
- Add in the chopped dates and mix well
- Stir the protein powder, coconut flour, almond meal and baking powder together and mix until well combined
- Fold the dry mixture into the wet mixture and set aside
- Preheat your oven to 180 degrees Celsius and spray a silicon muffin tray with cooking spray
- When the oven has come to 180 degrees remix the batter so it is well combined then spoon evenly into 10 muffin wells
- Bake for 15-20 minutes until golden or a cake skewer comes out clean and dry
- Once cooked allow to cool on a wire cooling wrap before enjoying
Nutritional Value per muffin:
- Calories: 162
- Total fat: 4.9g
- Total carbohydrates: 18.5g
- Sugars: 16.1g
- Protein: 11.4g
Recipe Notes:
- Store in an air tight container for a maximum of 5 days
- This recipe is freezer friendly to be consumed within 6 months
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code holly10 at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.