Fancy a muffin recipe with a twist? These Butternut Protein Walnut Streusel Muffins are protein-packed baked treats with a crunchy walnut streusel topping.
Whip a batch for breakfast, a snack, or some post-workout fuel.
Ingredients for the muffins
- 1 scoop Biogen Complete Whey, Vanilla flavour
- 118ml milk
- 1½ tsp apple cider vinegar
- 250g steamed, non-stringy pumpkin
- 20g coconut sugar
- 118ml coconut or olive oil
- 1 tsp vanilla extract
- 250g self-raising, oat, or spelt flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp sea salt
Ingredients for the streusel
- 1 cup walnuts, whole or chopped
- ⅓ cup coconut sugar
- ¼ cup melted coconut oil
Biogen Complete Whey is a delicious, high protein shake that contains a precise blend of high biological value, fast and slower digesting proteins, with the ideal ratio of whey, casein, milk protein concentrate, and plant proteins. This product provides a timed-release formulation with a superior amino acid profile that allows for optimum nitrogen retention.
Method
- Preheat the oven to 180°C. Line muffin tray with cases.
- Combine the milk and apple cider vinegar. Let sit while you prep.
- Whisk the milk mixture, butternut, sugar, oil, and vanilla to create a puree.
- In a separate bowl, whisk the flour, baking powder, soda, cinnamon, and salt.
- Fold the dry ingredients into the wet, don’t overmix. Fold in protein powder.
- Combine walnuts, sugar, and oil to make the streusel.
- Fill cases ¾ full and top with streusel.
- Bake for 35-40 minutes, or until a skewer comes out clean.
- Cool in the tin for 10 minutes and then on a rack.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
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