This is a recipe for insanely addicting muffins! I am dead serious! Sasha had asked me earlier yesterday for those other muffins I had shared with you a while back. When this kid asks for homemade muffins, THIS mama JUMPS! I love making her recipes that are full of wholesome ingredients that fill her tummy and her brain.
Oh No!
After I put Sasha to bed, I ran downstairs, got my yoga mat ready for some stretching. I figured while the muffins baked, I could loosen up my tight muscles. Reaching into my cabinet, moving all my Mason Jars around, I couldn’t find the almond flour! If I can’t make her these muffins, she will be pissed! No longer excited but more worried, I kept moving the jars around until I spotted a big Mason Jar with this whitish looking flour. When I opened it, I could smell the coconut. I wondered if she would be able to tell the difference between the two. She can be my biggest critic. GRR!
Coconut Flour
Coconut flour is a flour most of the paleo community use when baking. You may also use coconut flour if you are gluten free. It’s loaded with fiber, has good amount of protein and good fats. it’s basically dried coconut meat. It’s sorta grainy, but not so much where it would turn you off.
You can use coconut flour for muffins, cakes and cookies. It’s pretty versatile, but ya have to be careful, because it absorbs like a sponge! If you don’t use the right amounts of eggs or liquid, you could end up with hockey pucks instead of moist muffins! Just remember with coconut flour, a little goes a long way!
Protein Powder
Before we dive into this insanely addicting muffin recipe, let’s talk about protein powder first! You know that with anything I bake or eat on the fly, there is protein powder lurking in it on it or around it! I’m not big on animal protein, so I get it from a great source of protein powder! I usually have 1 scoop with my shake, one scoop mashed into a yam or 1 scoop with water. I will have anywhere from one to two scoops of protein per day.
I truly believe it’s one of the easiest fastest and best ways to get your protein in. DO NOT waste your money on cheap protein powders with tons of ingredients that are nothing but fillers, fake sugars and chemicals you can’t even pronounce! You need a good one! Preferably a grass-fed protein powder with NO TOXIC GARBAGE IN IT! Most important thing is that it tastes good!
With Protein Powder, you can exchange one third of your flour in a recipe with protein powder. At most, I use 1-2 scoops of protein for any recipe I am baking.
Don’t forget that when you bake with protein powder, you need something that will moisturize the protein or else, you will have a hard to swallow cookie or muffin! In terms of moisturizer, you can use bananas, apple sauce or yogurt.
Let’s Get Cooking!
You’ve got your protein powder. You’ve got your coconut flour. Make sure you’ve got everything else! Get ready to sink your teeth into heaven! uh-huh!
What’s in these muffins?
- 2 scoops Nutra Bio 100% Whey Isolate Protein (grass-fed)
- ½ cup coconut flour
- ½ tsp baking soda
- ½ tsp baking powder
- pumpkin spice
- 4 eggs
- 3 ripe bananas, mashed
- 1/4 cup honey
- 3 tbsp coconut oil, melted
- Lily’s Vegan Dark chocolate chips
Get cooking Goddess!
Preheat oven to 375 degrees. Line a muffin tray with muffin parchment liners.
Starting with the wet ingredients, add to your Vitamin or high powered blender. Blend on low speed for about 5-10 seconds. While on low speed, slowly add in the dry ingredients until batter is smooth.
Pour batter into 12 muffin tins.
Bake 15-20 minutes, until a toothpick comes out clean. Let cool about 10 minutes and then transfer to a wire rack.
Okay, I am begging you pretty please with a muffin on top to make these! I promise you will LOVE them!
