Linen & Flaxseed Chocolate Protein Muffins

7/22/2016




Last time I published a protein muffin recipe was almost two years ago - time for a much needed update, indeed! My husband and I have been rather creative in the kitchen from all sorts of meals to desserts. Since I cannot keep up the quantity of dishes we prep in our kitchen here at the blog - I just find that Snapchat is the perfect platform for capturing spontaneous recipes or meals we prepare at night (bad lighting is what doesn't matter at Snapchat). So, if you're really not fussed about aesthetics and appreciate healthy meals on the daily - go and check out my Snapchat profile: simply_selma. There have been so many screenshots of our recipes and I'm very happy people are enjoying our culinary adventures.

This particular protein muffin recipe was concocted awhile ago and in the meanwhile we've been mixing up the ingredients and have made versions with frozen cherries, dark chocolate etc. The batter can even be used for pancakes with all kinds of fillings and toppings. On a photo below you'll find all the ingredients we've initially used. Measurements used gave me 6 muffins, prep time was 10 minutes, cook time was 15 minutes (total time: 25 minutes).

I tend to whisk the 'dry' ingredients first together and in a separate bowl I mix all the 'wet' ingredients. So, in one bowl I have the flour, whey, baking powder, baking soda, cinnamon and salt. Whisk together and set aside. In another bowl, stir together the eggs, coconut oil and peanut butter. Mix in the vanilla extract, Greek yogurt and stevia. Slowly add the dry ingredients to the wet ingredients. Pour the batter into lined and greased muffin tins (I've greased mine with coconut oil). Bake at 220°C for 12-15 minutes, until a toothpick/knife inserted in the center comes out clean.

Flaxseeds and susame seeds can partly be used in the batter and partly sprinkled over the top after muffins bake - it's totally up to you. I really like these muffins as they aren't dry at all but gorgeously delish and juicy. You get a lot of peanut butter aroma (you can use less nut butter if you wish to downplay this vibe) and there's a gooey center with cranberries while susame and flaxseeds give a slight crunch. We've also dipped our muffins either in more peanut butter or in a custom mix of Greek yogurt, rum aroma, lemon juice, cinnamon - and it was glorious!

  • Posljednji put sam prije dvije godine objavila recept za proteinske mafine - rekla bih da je vrijeme za osvjezenje! Moj dragi i ja smo u posljednje vrijeme bili bas kreativni u kuhinji, praveci razna jela i dezerte. Posto je gotovo pa nemoguce da svako jelo koje pripremimo uslikam i pripremim clanak za blog - snasla sam se putem Snapchata koji se pokazao kao savrsena platforma za dijeljenje spontanih recepata, jela koja pripremamo navecer jer Snapchat oprasta lose osvjetljenje. Tako da, ako vam nece nedostajati estetski aspekt i volite brze, jednostavne i ukusne recepte na dnevnoj bazi - preporucujem da dodate moj Snapchat profil: simply_selma. Primjetila sam zaista veliki broj screenshotovanih fotki, tako da mi je bas drago sto se ljudima dopadaju nase kulinarske avanture.
  • Ovaj konkretni recept za proteinske mafina smo davno pripremili a u medjuvremenu smo eksperimentisali sa sastojcima i pravili varijante mafina sa smrznutim visnjama, tamnom cokoladom za kuhanje itd. Takodjer se smjesa moze koristiti i za pravljenje palacinaka uz raznorazne filove i prelive. Ispod cete vidjeti sve sastojke koje smo koristili u originalnom receptu. Koristene mjere su bile dovoljne za 6 mafina, pripreme su trajale 10 minuta a pecenje 15 minuta (ukupno vrijeme: 25 minuta).
  • Obicno u jednoj posudi pomijesam 'suhe' sastojke a u drugoj 'mokre'. Znaci, u jednoj posudi sam mijesala heljdino brasno, whey protein, prasak za pecivo, sodu bikarbonu, cimet i sol. Nakon mijesanja sam posudu odlozila sa strane. U drugoj posudi sam izmijesala jaja, kokosovo ulje i kikiriki puter. Potom sam polako dodavala ekstrakt vanilije, grcki jogurt i steviju. Laganim mijesanjem se onda 'suhi' sastojci dodaju 'mokrim'. Kalup za mafine sam pomastila kokosovim uljem prije izlijevanja smjese. U rerni sam mafine pekla na 220°C otprilike 12-15 minuta. Nakon desete minute preporucujem da cesto provjeravate dokle su mafini peceni - poenta je da predju ivice kalupa ali da se ne prelijevaju i da nisu zagoreni. Jedan od trikova je da u njih zabijete cackalicu i gotovi su kada cackalica iz njih izadje cista. 
  • Sto se tice susama i lana, jednu kolicinu mozete iskoristiti u smjesi a ostatkom mafine posuti - vi odlucite. Mafini su odlicno ispali jer uopste nisu bili suhi pod jezikom vec naprotiv, izuzetno socni i ukusni. U njima dobijete dosta jak ukus kikiriki putera tako da mozete koristiti manju kolicinu putera po zelji ako zelite da ta aroma bude blaza. Iznutra su mafini mekani kada god zub zagrize istopljene brusnice a susam i lan prijatno pucketaju pod zagrizom. Takodjer smo mafine umakali u kikiriki puter ili mjesavinu grckog jogurta, arome ruma, soka limuna i cimeta - osvjezavajuce i slasno!

90g heljdinog brasna
60g whey proteina ukus cokolade (ili 2 mjerice wheya koje dodju unutar pakovanja)
1 cajna kasika praska za pecivo
½ cajne kasike sode bikarbone
½ cajne kasike (usitnjenog) cimeta
¼ cajne kasike soli
150g kremastog kikiriki putera
3 supene kasike kokosovog ulja
2 velika jaja
2 cajne kasike ekstrakta vanilije
140g grckog jogurta
2 supene kasike osusenih brusnica
2 cajne kasike stevije
1 supena kasika susama
1 supena kasika lana


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