Protein-rich, soy-free, vegan muffin

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A few days ago I had a stomach flu. This means that I survived by eating vermicelly noodles with just lemon and an occasional cup of tea for 3 days. In the end, my stomach got better but I felt pretty weak. So I decided to load my body with a bit of protein in the most delicious form I could think of. The following recipe is quite extravagant and you will probably need to take a trip to your closest health food store, in order to make it, but I promise it is totally worth it.

Ingredients for 6 muffins

Dry Ingredients

  • 1 cup chestnut flour
  • 1/3 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 1/2 tablespoon raw hemp powder
  • 1 cup raw sugar
  • 1 mashed banana
  • 4 tablespoons grated dark chocolate
  • 1 tablespoon flax seeds

Wet ingredients

  • 1 1/2  cup oat milk or other non-dairy milk

For the glazing

  • 1/2 cup oat milk
  • 6 tablespoons grated dark chocolate

Instructions

  1. Preheat the oven at 200C.
  2. Mix all the dry ingredient in a bowl.
  3. Add the wet ingredients and mix more, until you have a runny dough.
  4. Put the dough in the muffin tin and bake at 180 for 30 minutes. If you have a tiny combo microwave/regular oven, you might need 10 extra minutes. Check with a toothpick if the interior is baked.
  5. Let the muffins cool a bit, take them out of the tins and let them cool completely on a drying rack.
  6. For the glaze, heat the oat milk with the chocolate in it in the microwave or a bain-marie.
  7. Turn the muffins upside-down and cover with the glaze. I find that this way the glaze penetrates the muffin pores, which makes them even more delicious.
  8. Store in container and if it is too warm where you live, fridge storage might be a good idea.

Hemp powder is the secret ingredient in this recipe, as it is very high in protein. Flax seeds are full of omega 3 and omega 6 fatty acids and dark chocolate is rich in antioxidants. I choose to use non-soy non-dairy milks because soy is still quite controversial and it is anyway hidden in so many food products, that we consume it anyway. But if you are comfortable with it, feel free to use it.

These muffins are moist enough as they are, due to the banana. But if you want to add more richness to their texture, you can add a tablespoon of olive oil or coconut butter.

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