Gingerbread Protein Mini Muffins

Yield: about 30 mini muffins
You will need: large mixing bowls, measuring cups and spoons, mini muffin tin, muffin paper liners (optional)

Key: T=Tablespoon; tsp=teaspoon

Ingredients:

• 4 servings (120 grams) I Vanilla Protein (or chocolate!)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp cardamom (sub nutmeg if you don’t have cardamom)
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1 cup oat flour*
• 4 eggs
• 1/2 cup nonfat Greek yogurt (plain or vanilla)
• 2 T blackstrap molasses
• 2-4 T maple syrup (to taste)
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract

*you can purchase this, or make your own by blending oats in a blender – be sure to remeasure after blending to get the right amount

Directions:

1. Preheat the oven to 350 F.
2. In a mixing bowl, combine the protein powder, baking powder and oat flour and stir until combined.
3. In a separate bowl, mix the eggs, almond milk, greek yogurt, maple syrup, molasses and vanilla together. Add the wet mixture to the dry ingredients, and mix well to form a smooth batter.
4. Spoon the batter evenly into the muffin tins (you will want to spray these with cooking oil or use silicone mini muffin trays) and bake for 12-15 min or until a toothpick comes out clean.
5. Remove from oven, wait a few minutes then transfer mini muffins to a cooling rack to cool.
6. Once cooled, dip into chocolate glaze.

For the Chocolate Glaze:

• 1/4 cup dark chocolate pieces (70% or higher recommended)
• 1 T coconut oil
• 1 T maple syrup
• 1 T blackstrap molasses

Directions:

1. Melt all ingredients together over low heat.
2. Dip muffins.
3. Add optional toppings – coconut flakes, cacao nibs, fresh berries