Iso-Whey Pumpkin Streusel Muffins
These deliciously spiced Iso Whey Pumpkin Streusel Muffins are made with the richness of pumpkin, cinnamon, and the goodness of Biogen Iso Whey Protein Powder for a healthy and indulgent treat.
Ingredients:
For the Muffins:
● 118 ml milk
● 1 1/2 tsp apple cider vinegar
● 250g steamed, non-stringy pumpkin (like butternut)
● 200g coconut sugar
● 118 ml coconut oil or olive oil
● 1 tsp vanilla extract
● 250g self-rising flour (or oat or spelt flour)
● 2 1/2 tsp baking powder
● 1/2 tsp baking soda
● 1 tsp ground cinnamon
● 1/4 tsp sea salt
● 1 scoop Biogen Iso Whey Protein Powder (vanilla)
For the Walnut Streusel:
● 1 cup walnuts (whole or chopped)
● 1/3 cup coconut sugar
● 1/4 cup melted coconut oil
Method:
- Preheat your oven to 180°C and line a muffin tray with paper muffin cups.
- Mix the milk and apple cider vinegar to create a buttermilk-like texture (can substitute with regular yogurt, cottage cheese, or buttermilk).
- In a large mixing bowl, whisk together the vegan buttermilk, steamed pumpkin, coconut sugar, coconut oil, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and sea salt.
- Sift the dry ingredients into the wet ingredients and fold in the Biogen Iso Whey Protein Powder.
- Prepare the walnut streusel topping by mixing the walnuts, coconut sugar, and melted coconut oil.
- Dollop the muffin batter into the muffin trays, filling them 3/4 of the way, then top with a teaspoon of the walnut streusel mixture.
- Bake for 35-40 minutes, or until golden brown.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely.
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Serves: 12 muffins
