Storage (in a airtight container)
- 5 days on the counter
- 1 week and a half in the fridge
- 3 months in the freezer
24 mini muffins
Naturally vegan and GLUTEN FREE, these mini muffins are tiny little bundles of joy. High in protein (because they’re made with SOY protein powder), they are just like lava cakes, with a moist, gooey centre. Get ready for the sensation of a genuine explosion of molten chocolate in your mouth when you bite into one. What’s more, they don’t contain any refined sugar or daily products. How crazy is that?! And believe me, they’re super, super easy to make… you’re going to simply loooooove them.
This recipe is for mini muffins. I’ve not officially tried it with regular-sized muffin cups. If you do, I’d suggest baking them for a total of 40 minutes instead of 30.
To bring a smile to your face, I can certify that each little 25 g muffin contains 3 g of protein. So, if you eat three of them (to equal a standard 75 g serving), that’s a total of 9 g de protein. Fab! I personally love biting into a Volcano V when I get back from running. They’re good for the body and the soul. Enjoy!
Per mini-muffin: Energy 50 cal | Protein 3 g | Carbohydrates 7 g | Fibre 2 g | Fat 2 g
*** By the way, this recipe is incredibly scrumptious if you use my caramel date puree. The flavour goes right off the charts… that’s if you like caramel of course.
Preheat oven to 350°F
If you’re making muffins, line your muffin pan with paper or silicone baking cups, otherwise everything will stick.
In a bowl, combine the following ingredients: date puree, unsweetened applesauce, plant-based beverage (or milk) and water.
Mix in the following ingredients: baking powder, salt and whole chia seeds.
Add the soy protein powder, the cacao and the chocolate chips and stir well.
Spoon the batter into the muffin cups and, if you want, decorate each muffin with a chocolate chip.
Bake for 30 minutes.
These mini muffins will have an irresistibly gooey centre… just like a lave cake. Yum yumski!