These muffins are packed with protein and make for a delicious snack that is 100% plant based!
Once you make the base of the muffin you can really go crazy with different flavours of your choice.
Some of my favourites are raspberry and coconut or banana and peanut butter.
If you are after more natural sweetness you can ditch the sugar and add more dates. Or you could ditch the flour for ground oats or wholemeal flour.
The best thing about muffins is their endless possibilities for different ingredients and flavours!
1 1/2 cups SR flour
1/2 cup Pure Delight Hemp Protein Powder
1 Tablespoon baking powder
1/3 cup brown sugar
1/4 cup oil
1 ripe banana
1/4 cup soaked dates
1/4 cup almond milk (or any milk)
1 Tablespoon vanilla essence
150g vegan chocolate roughly chopped
1 cup frozen blueberries
In a blender, add the banana, dates, brown sugar, milk, oil and vanilla essence and blend until all ingredients form a smooth and runny consistency.
In a mixing bowl, add your flour, hemp protein, baking powder and chocolate then mix until combined.
Then pour the wet mixture into the dry and mix. When the mixture is almost combined, add the frozen blueberries and continue to mix. (Adding the frozen blueberries towards the end stops them from bleeding into the mixture. It also helps to not over mix once they are added).
Line your muffin tray then spoon the mixture into muffin trays and bake at 180°C for 20-25 minutes or until golden brown and cooked through.