Ingredients
-
1 cup Buckwheat flour+ einkorn flour
-
120 ml Hemp seed
-
70 ml Coconut flour
-
50 ml Hemp protein powder
-
1 tbsp Pumpkin seed flour
-
1.5 tsp Baking powder
-
1 tbsp Flax seed
-
3 BananasSmashed
-
110 ml Grape seed oil
-
70 ml Maple syrupor more to your taste
Directions
It is very important not only to prepare your food at home, but also to prepare it as healthy as possible. Because if you don’t buy food from the store, but cook again with sugar, oil and other unhealthy products, you will do yourself harm again. By the way, it is quite difficult to realise which food is harmful to you and to exclude it from your menu. It is difficult to find time to prepare food for work. But every small step and change in the right direction leads to wonderful results.
For some time now my head has been spinning a recipe for muffins that are higher in protein. In my first free minute of cooking, I was already playing music in the kitchen, dancing, cooking. That’s how these delicious and protein muffins came about.
Let’s try them!
Steps
|
1
Done
|
Preheat the oven to 180 °C degrees. |
|
2
Done
|
In a bowl, mix all dry ingredients and mix well. |
|
3
Done
|
In another bowl, mix the wet ingredients and stir. |
|
4
Done
|
Mix the dry and wet mixture and stir well. |
|
5
Done
|
Distribute the mixture in pre-prepared silicone muffin tins. |
|
6
Done
|
Decorate the muffins to your liking with nuts, coconut sugar, chocolate. I used banana slices. |
|
7
Done
|
Bake for 25 minutes, checking them with a toothpick. When they are ready, let them cool for 10 minutes before removing them from the tins. |
|
8
Done
|
Note: The muffins are very moist because of the banana puree. Therefore, you must be careful with their storage. I put them in a muffin box. It's good to know that they are not very durable. Consume and store for a maximum of two days. |
