1 ¼ cup whole wheat pastry flour
½ cup B2B vanilla protein powder
½ cup xylitol (or ¼ cup stevia)
2 ½ tsp baking powder
¼ tsp salt
¾ cup cottage cheese
½ cup water
¼ cup unsweetened applesauce
Zest of 2 lemons
2 tbs. lemon juice
2 tbs. chia seeds
2 tbs honey
Preheat oven to 375. In a blender or food processor blend all the wet ingredients, excluding the honey, until pureed well.
In a large bowl mix the dry ingredients together. Form a “well” in the middle of the bowl and pour in the previously blended wet ingredients. Mix together until dough forms, it will be sticky.
Line a muffin tin with foil liners. Using a spoon equally distribute the dough between the liners, about ¾ full. Bake in preheated oven for 15 minutes, until a toothpick comes out clean.
Once removed from the oven, melt 2 tablespoons of honey for about 10 seconds in the microwave. Brush the muffins with the melted honey and allow to cool.
1 gram fat
20 grams carbs
7 grams protein
*Note* Whole wheat pastry flour makes the muffins a little more fluffy, where as plain whole wheat can be slightly denser. But really it depends on the brand. I like Bob’s Red Mills whole wheat pastry flour best. But honestly, it shouldn’t matter too much. Now white flour, on the other hand, we try to avoid. There are very little nutritional benefits when it comes to white flour because it has been bleached and processed. Personally, when we are cooking, we want to get as many nutrients as possible and keep ingredients as close to their natural state as I can. Hope that helps!