Storage (in a airtight container)
- Five days on the counter
- One week and half in the fridge
- Three months in the freezer
30 à 35 minutes
10 à 12 muffins
Muffins, did someone say muffins? I feel like changing the world (the world of muffins, that is) with simple recipes containing no added fat and sweetened with date puree. After featuring on my Instagram for several months (without being given a proper name), here’s the IDEAL muffin to pop in your lunchboxes: the MyChampion. A high-protein VEGAN, ALLERGEN-FREE muffin, you can’t get much better than that! And it’s a great, oh-so-easy-to-make solution for the back-to-school season.
I adore these muffins. And did you know that, out of all the different types of seeds and nuts, pumpkin seeds are the ones that contain the highest amount of protein? Really? Definitely, and that’s yet another reason to love them. There’s nothing quite like a tasty, nourishing muffin to bring a touch of happiness to your lunchbox.
A perfect muffin… the aptly named MyChampion. Hahaha!
*GLUTEN-FREE, DAIRY-FREE, NUT-FREE, PEANUT-FREE and EGG-FREE
Preheat oven to 180°C (350°F)
In a bowl, combine the following ingredients : date puree, plant-based milk (or cow’s milk), ground chia seeds, water, vanilla extract, baking powder and whole chia seeds.
Add the remaining ingredients and mix well.
Line your muffin pan with PARCHMENT paper or silicone baking cups…if not, everything will stick. You bet, and that’s because there’s no fat whatsoever in this recipe.
Spoon the mixture into the baking cups.
Bake for 30-35 minutes at 350°F.
Oh my, it’s going to smell so good.