It’s that time again… we are making muffins!! Not just your regular muffins though, these bad boys are packed with protein so you can start your day in the best way!
Now I can say truthfully that I have never had a protein muffin made by someone else or at a cafe or something along those lines. So I don’t have anything to compare protein muffins too, but that’s ok because I created my own! I have posted another protein muffin recipe a while ago and those seemed quite popular. This recipe however is different but sort of the same as that one too. Yeah I’m confusing myself with that sentence too..
What I have noticed when making protein muffins is that when they’re completely baked and cooled, they are so lightweight! You know how muffins are a little heavy when you’re holding them, these protein muffins are so light they almost feel hollow! My previous protein muffins felt the exact same way, weird huh? I don’t know much about the science behind protein powder but there is probably a good reason for the ‘light as a feather’ feeling, right?
I will say though, they are best the very first day you make them. They’re light and fluffy inside with a slight crisp outside, perfection! I suggest keeping them in the refrigerator to make them last for as long as possible!
So when I was thinking of a flavour to pair with my protein muffins I thought that I have already done chocolate, not only for protein muffins but for many other muffin and cupcake recipes, let’s be honest! 😉
Then caramel came to mind!! Who doesn’t love caramel..? I know I do! Just to jazz them up more you know? I tried to make the actual muffin batter resemble the taste of caramel without using any caramel flavourings or caramel sauce in the muffins themselves and I think I achieved that, yay! I also made a homemade vegan caramel sauce so you can drizzle it over your muffins until your heart is content, yass please, get in my belly!! Ooo la la!! 😀
These muffins are also great for when you’re in a rush and you need that pick-me-up in the morning and you can get your protein hit at the same time! Enjoy!
- Caramel Sauce - makes approx. 1½ cups
- ¾ cup canned coconut cream
- ½ cup maple syrup
- ½ cup coconut sugar
- ½ tsp Himalayan pink salt
- 1 tsp vanilla bean extract
- 2 Tbsp coconut oil
- 1 cup gluten free all purpose flour, I use Bobs Red Mill ‘1-to-1 Baking Flour’*
- ¾ cup Bondi Protein Co Vanilla Protein Powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground allspice
- ⅓ tsp ground ginger
- ¼ tsp Himalayan pink salt
- ½ cup coconut oil, room temperature
- ¾ cup coconut sugar
- 2 large eggs, room temperature
- ½ cup almond butter
- 1 tsp vanilla extract
- ½ cup almond milk or any milk of choice
- Caramel Sauce
- In a medium sized pot, combine cream, maple syrup, sugar and salt, mix well. Turn the heat to medium/high.
- Bring mixture to a boil then reduce heat to low and simmering.
- Simmer for 10 minutes, stirring occasionally to prevent burning.
- Remove from heat and whisk through vanilla and coconut oil. Whisk vigorously until well blended.
- Pour caramel into a glass jar such as a mason jar.
- Place in the freezer to cool down and thicken. I left the lid off the jar for this step. It will not freeze the caramel because you will take it out after your muffins are made.
- NOTE: You can make this caramel sauce ahead of time and leave it in the refrigerator, not the freezer, until ready to use.
- Preheat oven to 180ºC (356ºF). Line a 12-hole regular sized muffin pan with regular sized muffin or cupcake liners. Set aside.
- In a small mixing bowl, combine flour, protein powder, baking powder, baking soda, allspice, ginger and salt and mix well. Set aside.
- In a large mixing bowl, add coconut oil. Using a hand mixer or a stand mixer fitted with the paddle attachment, lightly beat the coconut oil until just soft. Add coconut sugar and beat on high for 1 minute.
- Add eggs, almond butter and vanilla. Beat on medium speed for 10-15 seconds or until light and fluffy, scraping down the sides when needed whilst beating.
- Add dry flour mixture into creamed mixture. Beat again until just combined. Do not over-mix.
- Pour in milk, beat until well combined and mixture forms a soft muffin batter.
- Spoon batter evenly amongst liners, filling each one ⅔ of the way up.
- Bake for 15-18 minutes or until a skewer inserted into the middle comes out clean and the tops of the muffins spring back when touched.
- Cool in pan for 5 minutes.
- Remove and transfer to a wire rack to cool completely.
- Once muffins have cooled, drizzle over caramel sauce. Or you can serve it with the caramel whilst they’re still warm.
Store caramel sauce in a glass jar with a airtight lid.
*I use Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.