Cherry Chocolate Hemp Protein Muffins Recipe


17-PP-1111-SOCIAL-muffins Who can resist the mouth-watering combination of chewy dried cherries and rich chocolate? Plus, the secret ingredient is the “icing”—a sweet treat that seeps into the muffins after baking, keeps them moist, and adds a touch of sweetness.

Ingredients

3 cups Bob’s Red Mill Paleo Flour
1/3 cup organic coconut sugar
¾ cup avocado oil
3 eggs
¾ cup milk
¼ cup hemp seeds
½ cup chocolate hemp protein powder
8 oz dried cherries
¼ teaspoon baking soda

Icing ingredients

1 teaspoon cacao powder
3 tablespoons maple syrup
1 tablespoon coconut oil (melted)

Directions

Preheat oven to 350 degrees, and line a muffin pan with liners.

In a medium sized mixing bowl, add the flour, sugar, hemp seeds, protein, and baking soda. Mix gently until ingredients are combined. Add the eggs, avocado oil, and milk, and mix again.

Spoon the batter into the muffin cups, and bake for 20-25 minutes (stick a fork or toothpick in the center while baking to determine when they’re done).

While the muffins are baking, make the icing. Mix melted coconut oil, maple syrup, and cacao powder in a small bowl.

When the muffins are finished, let them cool for 15 minutes, and drizzle a small amount of the icing onto each muffin. Enjoy for breakfast or a snack.

Makes 12 muffins.

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