Tuesday, August 2, 2011

Vegan Raspberry Protein Muffins

Raspberries are all over the place right now and I am lucky enough to have virtually endless supplies via the ranch and the hen house.

In my pre-school years I must have been a budding chef because with summer raspberries I used to make a truly amazing raspberry beverage. Ok, it was a juice pitcher of raspberries and sugar, smashed into a pulp. Everyone starts somewhere. Mmmm. Delicious.

So this weekend I had a gaggle of freshy picked raspberries that were in jeopardy of taking a eternal trip to the compost pile.

Instead, I decided to branch out of my traditional 'juice pulp smoothie' thing and brave the hot oven to bake the raspberries into some deliciously semi-sweet muffins. Voila: breakfast of champions.


Not too sweet and bursting with fresh raspberry flavor, I got to use a bit of protein powder and two of my favorite things: So Delicious coconut milk and Vegan Proteins protein powder. I felt really good feeding these little morsels to Noodle and his friends. And myself.


Need:
1 cup So Delicious coconut milk, vanilla or original
1 Tablespoon apple cider vinegar
1 cup white unbleached flour
3/4 cup whole wheat flour
1/4 cup Vegan proteins vanilla protein powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup lightly packed brown sugar
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup fresh raspberries (can use frozen too)

Do:
Preheat oven to 375 and line muffin tins with muffin/cupcake liners.

In a small bowl, combine So Delicious coconut milk and apple cider vinegar. Stir then let sit 5 minutes.

In a Kitchenaid or large bowl, combine both flours, protein powder, baking soda and salt then mix.

In a medium bowl, combine brown sugar, applesauce and vanilla extract. Mix to fully combine then add soy milk/apple cider vinegar mixture and mix again.

With Kitchenaid on low, add bowl of wet ingredients to dry and mix until just combined.

Add raspberries and use a spatula to fold together.

Spoon into muffin liners and bake for 15-17 minutes. Remove and let cool.

Serve:
These little semi-sweet muffins are great for breakfast! They also make a great lunchbox snack or dessert, with a delicious scoop of So Delicious coconut ice cream. Soooo Delicious!


Enjoy!

9 comments:

  1. These look so luscious, Ellen, I couldn't wait to share them on our Facebook page and Twitter feed. Thank you for creating another winning recipe! I can't wait to bake these muffins at home!

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  2. May I ask what the apple cider vinegar does in this recipe? I have seen it often in GF recipes. Does it do something to the coconut milk?

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  3. GaIl, thank you! And I so appreciate you sharing. They are truly yummy!

    Monkeyboysmom, it curdles the milk, making it thicker like buttermilk :) thanks for reading!

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  4. Muffins with coconut ice cream and raspberry is a healthy breakfast meal.

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  5. I'll be making these for sure!

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  6. How can this be adapted to be gluten free? Any suggestions?

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  7. Can you use all whole wheat flour? I want to avoid white flour if I can.

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  8. Anonymous 1... You could definitely use gluten free flour! Give it a try and let me know your results!

    Anonymous 2... Absolutely! Whole wheat flour could be substituted :)

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  9. I made these today, but with a couple of substitutions. I used pear sauce instead of apple, and used garbonzo bean flour instead of wheat. Very good!

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