Protein Muffins

Creating eggless and gluten free desserts that are high in protein can be a challenge. I think I finally nailed it with these bad boys! Loaded with protein and high in fiber. A taste sensation that will make you come back for more. Plus they don't have too large of an impact on your waste line which is always nice! :)

Ingredients:

• Coconut oil to grease pan (or oil of choice)
• 2 bananas (ripe) mashed
• 1/2 cup unsweetened soy yogurt 
• 1/2 cup almond pulp (leftover from making almond milk)
• 1/2 cup peanut butter (homemade from blended nuts)
• 1/4 tsp hazelnut extract
• 1 tbsp agave or honey
• 2 tbsp vegan cream cheese (Tofutti or other brand)
• 1 cup quinoa flour (quinoa toasted and blended/ground)
• 2 tbsp unsweetened cocoa flour 
• 3 tbsp vegan carob chips
• 1 tsp cinnamon / 1/4 tsp allspice 
• 2 tbsp hemp protein powder
• 1 scoop vanilla soy protein powder
• 2 tsbp flax meal
• 1/4 tsp baking soda
• 1 tsp baking powder
• 3/4 cup raisins
• 1/3 cup sliced almonds
• 1/3 cup flax seeds

Preparation:

1. Preheat oven to 350 degrees. Lightly grease mini muffin pan with oil of choice. 
2. Mix the wet ingredients together.
3. Mix the dry ingredients together and then slowly add to wet until it's mixed thoroughly. 
4. Place into greased pan. Bake 20 (+) minutes. (Until golden brown and toothpick comes out clean.)