Gingerbread Protein Muffins - Easy, Festive, Healthy!
Serves 12
10 mins prep
18 mins cook
28 mins total
Festive Gingerbread Protein Muffins with all the rich holiday flavor, but still good-for-you. Healthy ginger molasses protein muffins are low sugar, low fat and have a gluten free option too!
Icing:
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Preheat oven to 350°F, grease 12 cups of a muffin pan (or line with cupcake liners, and lightly spray insides with cooking spray)
In a bowl, combine almond milk and lemon juice.
Let rest 10 minutes.
In a large bowl, whisk applesauce, melted butter and vanilla protein powder.
Add molasses and whisk again.
Add eggs; Whisk again.
In another bowl, whisk whole wheat pastry flour, unflavored protein powder, ginger, cinnamon, nutmeg, cardamom and baking soda.
Alternating, add flour mixture and milk to molasses mixture, gently folding until just combined before each addition.
DO NOT OVER-MIX or protein powder and gluten will from wheat flour will make the muffins dense.
Divide batter among muffin cups.
Bake for 18-20 minutes; A toothpick inserted should come out dry.
Let cool in muffin pan for 10 minutes, then transfer to cooling rack
Icing:
In a bowl, combine monkfruit powdered sugar and ginger.
Add in almond milk - ¼ tsp at a time - until smooth and pourable
Drizzle over muffins.
