[RECIPE] Sticky Toffee Protein Muffins

This Sticky Toffee Protein Muffins recipe is the perfect way to satisfy a sweet tooth while still hitting your protein goals.

Packed with chopped dates and infused with sticky toffee-flavoured protein powder, you can enjoy these muffins as a breakfast indulgence, a post-workout treat or a comforting dessert.

Ingredients

• 1 cup non-dairy milk
• 1 tsp apple cider vinegar
• ½ cup melted vegan butter or coconut oil
• ½ cup coconut sugar
• ⅓ cup chopped dates
• ½ cup coconut cream or yoghurt
• 2 tsp vanilla extract
• 2 cups whole wheat or oat flour
• 2 scoops Biogen Is-Whey Premium, Sticky Toffee flavour
• 1 tbsp baking powder
• ¼ tsp salt

Biogen Iso Whey Premium Protein contains high levels of EAAs and BCAAs. It is easily absorbed, and isolated whey has been shown to have a high biological value compared with other whole food protein sources. Contains a Tri Matrix protein blend of whey protein hydrolysate, isolate and concentrate.

Method

1. Set your oven to 180°C (350°F). Line a muffin tin with muffin liners.
2. In a small bowl, whisk together the non-dairy milk and apple cider vinegar, then let it sit for 5 minutes. Meanwhile, in a separate bowl, combine the melted vegan butter (or coconut oil) and coconut sugar. Add the milk mixture, coconut cream (or yoghurt), and vanilla extract, whisking until smooth.
3. Add the flour, sticky toffee protein powder, baking powder, and salt. Stir until the batter is fully combined and free of lumps.
4. Spoon the batter into the prepared muffin tin, filling each liner about ¾ full. Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the centre comes out clean.
5. Let the muffins cool for a few minutes before enjoying. Store any leftovers in an airtight container.