Cranberry Protein Muffins are a great snack to take on the go as a post workout snack, or just a mid-day treat! They didn’t have the best shape once they came out of the oven, but they were light and fluffy and tasted great, so that’s what really matters! I use the Vitality Elevate Plant-Based Protein, which is soy-free and free from refined sugar (the protein on it’s own is also gluten-free but this recipe uses wheat flour).
Here is The Home Baked Vegan’s recipe for Cranberry Protein Muffins:
Ingredients:
1 Cup All Purpose Flour
1 Cup (approximately 5 Scoops) Vitality Elevate Plant-Based Protein, Vanilla
1 1/2 tsp Baking Powder
1 Tbsp Ground Flax
3 Tbsp Water
1/4 Cup Vegetable Oil
1 Cup Orange Juice
1 Cup Cashew Milk
1 tsp Orange Extract (optional)
1 1/2 – 2 Cups Cranberries, fresh or frozen
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Method:
Preheat the oven to 350′
In a small bowl, mix together the flax and water, and set aside for 5 minutes.
In a large mixing bowl, use a fork or whisk to mix together the protein powder, flour, and baking powder.
Create a well in the dry ingredients, and add the flax water, vegetable oil, orange juice, orange extract, and cashew milk.
Stir until combined, with no dry spots remaining.
Stir the cranberries into the batter.
Pour the batter into 12 parchment lined muffin tins.
Bake at 350′ for 25 – 30 minutes.
Let cool, and enjoy!
