Hosting brunch for a bunch? These days it’s not uncommon to have a smorgasbord of food allergies, diet restrictions and plain old picky eaters at any given group function. Naturally, it becomes overwhelming to cater to everyone’s unique dietary desires. To simplify your next gathering of loved ones, bake a batch of these vanilla crunch muffins. They’re sure to appease everyone. From your vegan aunt, to the gluten-free friend to the fitness buff trying to reach their daily protein goals, we’ve got your muffin-top-free back covered.
High-Protein Vanilla Crunch Muffins
Recipe courtesy of Carrie on Vegan
2 ½ cup quinoa flakes
½ tsp baking powder
½ cup dried currants
½ tsp ground cinnamon
1 scoop plant-based vanilla protein powder
1/3 cup chopped walnuts
2 Tbsp sprouted chia and flax seed powder
6 Tbsp water
2 ripe bananas
1 can (15 ounces) pumpkin puree
1 ½ cups unsweetened almond milk
½ tsp vanilla extract
Nonstick cooking spray
- Preheat oven to 350 F. Spray a muffin tin with nonstick cooking spray and set aside.
- In a large bowl, combine quinoa flakes, baking powder, currants, cinnamon, protein and walnuts. A spatula works well for this.
- In a small bowl, gently stir together sprouted flax and chia seeds with water. Set aside for at least 5 minutes to thicken.
- Place bananas, pumpkin puree, almond milk and vanilla extract in a food processor and pulse several times to break up the banana. Then turn on high for 30 seconds, or until ingredients are smooth and pourable. If necessary, add more almond milk to achieve the perfect consistency.
- Pour the banana mixture into the large bowl with dry ingredients.
- Add chia/flax “egg” and stir it all together with a spatula.
- Use a big spoon to divide the batter between the muffin cups, filling each one all the way to the top.
- Bake for 40 minutes, or until the tops have turned a deep golden brown.
- Let muffins cool slightly before removing them from the muffin pan.
- Serve warm and enjoy!