Chocolate Pecan Protein Muffins

³ Description

These moist, flavorful muffins make a great pre or post workout snack, breakfast muffin or even dessert! They can be made gluten free or with whole wheat flour, depending on your needs.

² Ingredients

•  1 serving (serving = 1 cup) Trader Joe's Coconut Milk Beverage Unsweetened
•  1 serving (serving = 1 tbsp) Bragg Organic Apple Cider Vinegar
•  1 serving (serving = 4 tbsp) Trader Joe's Organic Hemp Protein Powder Chocolate
•  1 serving (serving = 1 tsp) Kroger Baking Powder
•  1/2 tsp Baking Soda
•  1 tsp Cinnamon
•  1 tsp Vanilla Extract
•  1 cup, chopped Pecan Nuts
•  1 cup Whole Wheat Flour
•  1 serving (serving = 1 tsp) Madhava Coconut Sugar
•  1 serving (serving = 1 tbsp) Trader Joe's Unsalted Organic Butter
•  1/4 serving (serving = 1 cup) Hannaford Unsweetened Applesauce

q Directions

Preheat the oven to 375 degrees F.

Combine the coconut milk and vinegar in a glass measuring cup, stir and set aside.

Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the wet ingredients, except for the pecans and stir just until combined. Fold in the pecans.

Spray a muffin tin liberally with nonstick cooking spray or use paper liners. Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full. Bake 15 - 20 minutes, until a toothpick inserted in the middle comes out clean.

Allow to cool before serving, and refrigerate in a covered container for up to one week.