Maple Pecan Protein Muffins

Maple Pecan Protein Muffins
makes 12-18 muffins

  • 1 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 1 cup vanilla protein powder (i used soy this time around)
  • 3/4 cups sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cup vanilla soy milk + 1 tbsp cider vinegar
  • 1 egg replacer + 1/4 cup water
  • 5 Tablespoons melted Earth Balance (melt Earth Balance in a sauce pan and let it simmer for a bit)
  • 3/4 cup maple syrup, divided
  • 1 cup coarsely chopped pecans, (1) plus 12 pecan haves (or the largest pecan pieces of the bunch for topping the muffins)

Preheat oven to 325 degrees F.  Line a cupcake pan with paper liners and set aside.
In a small saucepan, melt 5 tablespoons of butter over medium flame.  Butter should crackle for a bit, then remove from heat before using.

In a large bowl sift together flour, sugar, baking powder, baking soda and salt.  In a small bowl combine your vanilla soy milk and cider vinegar. (this is the vegan version of buttermilk) slowly add your “buttermilk”, egg replacer, melted butter, and HALF the maple syrup. stir in pecan pieces, and stir until well combined.

Fill the muffin cups until about two thirds full. it makes 12 HUGE muffins, so i would recommend filling a 12 cup muffin pan and a 6 cup muffin pan if you have it. Place a large pecan piece on top of each unbaked muffin and drizzle all of the muffins with the remaining maple syrup.

Bake muffins for 35 minutes or until a tooth pick inserted in the center comes out clean.
Allow to cool in the muffin pan for 10 minutes before removing to serve.

 

*the protein powder i use has 75 grams of protein per cup. after all the other ingredients are added in, [when divided into 12] each muffin contains approximately 10 grams of protein, 235 Calories, 41 grams of carbs, and 4 grams of fat* 

 

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