These are so good and they don’t even taste chalky.
by Claire Nunez
In my short period of free time before I start work, I have been in the kitchen constantly– chopping, blending, dicing and…baking. Ah baking, such a delicate, yet serious form of chemistry that I cannot master. I rarely recipe write breads or cakes because I just can never get them just right. There is always a problem with the flour or sugar or maybe the oven temperature. I don’t know. I just can’t do it correctly.
This time, however, I did it. I designed a protein and fiber muffin that tastes like the real deal. They don’t have that chalky aftertaste nor are they bland. These muffins pack a fruity flavored punch. To be honest, they are not the healthiest, but muffins in general are not healthy. These are a healthier alternative to a pre-packaged or super sugary option. I love to eat these before a run– there is just enough sugar and energy in there to get me pumped and ready to go.
Without further or do, here is my recipe:
Yields 17 muffins
1/3 cup of water
1/4 cup of olive oil
1/2 cup of water
1/2 cup agave or sweetener of your choice
1 1/2 cup of whole wheat flour
2 1/2 scoops of the protein powder of your choice (I use Trader Joe’s unsweetened pea protein powder)
2 teaspoons of baking powder
2 teaspoons of cinnamon
a pinch of salt
1 cup of blueberries
4 large strawberries, diced
2 tablespoons of chia seeds
Pre-heat your oven to 400 degrees and grease your muffin pan. You can also use cupcake liners, but these aren’t as sustainable.
Combine the dry ingredients and mix with a fork. Slightly whisk together the wet ingredients in a separate bowl until it is all a golden color. Add the wet ingredients to the dry slowly and then mix until slightly lumpy. Add the blueberries and strawberries and mix without breaking the fruit open.
Fill the muffin cups about 3/4 the way full. Place in the middle of the oven and cook until golden on top. This should take about 20 minutes. Let the muffins cool and then enjoy!