Carrot and Fig Muffins (vegan)

Happy Good Friday! This Easter season has been filled with good food. The little nests and these muffins I made to get into the Easter spirit both taste amazing. My dad who has the "healthy food tastes bland" mindset really liked these! I didn't even ask him how they tasted and he was told me they tasted great which is so heartwarming hehehehe

Not only are they easy to make, but they're vegan friendly too! I do wish they looked better though. After exams I'm going to really focus on food styling and photography!

Chocochip Gingerbread P-uffins (protein muffins)

This is my favourite kind of recipe. The kind that uses few utensils which makes for easy clean up, and the kind that is so super delicious! Healthy gingerbread protein muffins aka puffins, but with chocolate chips! Super low fat and high protein. 

Moist and delicious interior. 

Another addition to my Christmasy recipes :-) As always, hope you guys try this out!

Please remember to measure with measuring spoons where needed. Oat flour is oats blended into a flour. 

Makes 6 puffins.

What you'll need

30g vanilla protein powder (I used Tera's whey)

30g oats (I used instant quaker oats)

40g oat flour 

1/4 tsp allspice

1/2 tsp cinnamon

1/4 tsp baking powder

1/4 tsp baking soda

2 egg whites

170g non fat greek yoghurt ( tub of fage)

1/4 cup maple syrup or honey

1/2 tbsp grated ginger

30g cacao nibs

20g chocolate chips 

How to

1. Mix dry ingredients together. 

2. Beat wet ingredients. 

3. Pour wet into dry and mix together well. 

4. Fold in cacao nibs and chocolate chips. 

Preheat oven to 180C

5. Line your cupcake/muffin pan with paper liners and lightly grease the paper liners. Divide batter equally between paper liners. Bake for about 25min. Cool slightly before removing from pan. 

Ps: when I ate these fresh out of the oven the muffin kind of stuck to the paper, but somehow, after keeping it in the fridge and reheating it later, it didn't stick anymore lol