ROSE-INFUSED DATE & WALNUT PROTEIN MUFFINS

If you’ve been following me for a while, you know I like to make a batch of fitness-friendly protein muffins to enjoy throughout the week as a convenient on-the-go, pre-portioned snack. These aren’t intended to replicate an indulgent dessert-like muffin but, instead, fill the place of something like a protein bar for me. While they won't mimic the typical bakery muffin, they offer a lighter option, rich in plant-based protein and free from heavy ingredients found in traditional muffins.

INGREDIENTS

3/4 cup vanilla plant-based protein powder

3/4 cup almond flour

3/4 cup almond milk

8 dates, pitted

1 banana, mashed

1 flax egg (1 tbsp ground flax + 3 tbsp water)

1 teaspoon rose extract*

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon sea salt

1/2 cup walnuts, chopped (plus extra for sprinkling)

*I use Angel Bake’s Rose Extract

INSTRUCTIONS

Preheat your oven to 350 degrees.

Line a muffin tin with paper liners or grease the cups with a bit of coconut oil.

Add the almond milk, dates, mashed banana, flax egg, and rose extract to a blender and blend until smooth.

In a large bowl, combine the protein powder, almond flour, baking powder, cinnamon, and salt.

Gently stir the blended mixture into the dry ingredients until just combined then gently fold in the walnuts until evenly distributed throughout the batter.

Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle each muffin with additional chopped walnuts.

Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool completely in the tin. The center will be gooey if you attempt to cut into them too soon and don’t allow them to rest.

Store the muffins in an airtight container at room temperature for a couple of days or refrigerate if you plan to enjoy them throughout the week.