Preheat oven to 350°F, grease a loaf pan(or line with parchment paper, but leave overhang to lift out later)

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.

Pour batter into pan; It should be pourable, not too thick.

Bake for 45-50 minutes (cover with foil tent after 30 minutes).

A toothpick inserted should come out dry.

Let cool in pan for 15 minutes, then transfer to cooling rack

In a bowl, combine almond butter, protein powder and milk (adding little at a time) until smooth and pourable

Protein Gingerbread Loaf - Low Calorie, Really High Flavor!