Recipe: Low-Fat Mochaccino Protein Muffins
- 2 scoops BioHealth's Precision Cafe Mochaccino
- 1 cup flour of choice
- 2 tbsp coconut palm sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 cup Greek yogurt 2%
- 1 egg
- 1/4 cup applesauce, unsweetened
- 1 tsp vanilla
Optional Crumb Topping Ingredients:
- 1 tsp coconut palm sugar
- 1 tsp cinnamon
- 1/2 tsp butter
Directions:
1. Preheat your oven to 375°F. Grease a muffin tin with coconut oil or butter instead of using any paper liners.
2. In a mixing bowl, combine all dry ingredients: protein, flour, coconut palm sugar, baking powder, baking soda, salt and cinnamon.
3. Using a mixer or a hand mixer, combine all wet ingredients: yogurt, egg, applesauce and vanilla. Mix at medium speed until smooth. Add dry ingredients and mix until all incorporated.
4. Spoon batter among 9 muffins. Top each an equal amount of crumb topping if desired. Bake for 15 minutes. Allow to cool 5 minutes in the tin before removing. Serve warm or in an air-tight container.
Directions for optional crumb topping:
In a small bowl, combine the dry topping ingredients. Cut the butter into small pieces and then add to the dry ingredients. Mix with a fork until the butter has formed into small balls.
Make this in advance or the day of for a deliciously sweet breakfast muffin!