vegan protein mini muffin bites
vegan protein mini muffin bites~ the perfect snack
Sometimes snacking can get boring. How many veggies, granola bars, and fresh fruit can a person eat before swearing them off for awhile?! Dairy-free snacking can become real work if you are just starting out. Now that I have several dairy-free baked good recipes up my sleeve, I’m set. These vegan protein mini muffins are one of my favorites. They are perfectly bite-sized and very portable. Making them perfect for a quick snack on the go. Which, by the way, seems to be the only way around here, lately.
Let’s also chat about our children’s lunchboxes for a quick sec. Are you packing sandwiches every day some weeks? Stop! I can help you! There are mornings I wake up and cannot stand the thought of packing another sandwich in my children’s lunchboxes. Let’s be real, sometimes, I’m out of bread and ideas. The temptations to throw some pretzel crumbs and an apple in there and go back to my coffee can be hard to fight off. Put the traditional memories of lunches past, away. It helps to think of your kid’s lunch more as a categorized piece of art with awesome bento style boxes like the one that we use, LunchBots Bento Cinco Large Stainless Steel Food Container – Five Section Design Holds a Well-Balanced Variety of Foods – Eco-Friendly Bento Lunch Box – Dishwasher Safe and BPA-Free – All Stainless. One compartment for each food group. Vegan protein mini muffin bites fit perfectly into any of the compartments. I usually pack about 3-4 if I am using them as a “main dish” for their lunches. If I am packing them as a snack, 2 muffins should suffice.
let’s break it down
The ingredient list is one that I have chosen for our family (for this particular batch) and many of the ingredients I have well stocked in our kitchen. However, if you or someone in your family has an allergy, this recipe can easily be made your own. You may sub the flours for ones that you use regularly. If you do not have or like flax, make a chia egg, by grinding the chia seeds. If you are nut free, add seeds, if you do not like coconut, omit it. You see, with a little experimenting, you can make a recipe work for your family. For instance, my boys do not enjoy the superfruit mixture I recently purchased. I do not enjoy wasting. So, what to do? Well, I chopped it up and added it into the vegan protein mini muffin bites and voila’! Now they like it. I can pretty much put anything in a muffin and my boys will think it is delicious. They are little muffin men.
In the car again, just can’t wait to get in the car again (said no Mom ever!) But we do it because we love our sweet, little muffin eating kiddos.
Try making these vegan protein mini muffin bites the next time you are staring down at your calendar towards a packed week. They will come in handy while keeping in line with a healthy, whole food diet. Feel free to toss a few back at your kids, while navigating traffic, on the way to yet another after-school activity. I do. They are hungry all the time. Pack them for yourself for an after gym snack or a quick lunch. They fit almost anywhere. They even freeze well, for up to 2 months! I love these magical little muffins, I hope you will too.
|Cook Time:||15 min|
|Prep Time:||10 min|
|Total Time:||25 min|
* 1/2 cup almond flour (coconut, rice or quinoa flour if going nut free)
* 1/2 cup quick oats
* 1/4 cup unsweetened shredded coconut
* 1/3 cup chopped nuts or seeds (sunflower seeds, pumpkin seeds, etc)
* 1/3 cup chopped dried fruit (raisins, dates, cranberries, etc)
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1Tablesppon chia seeds
* 1/4 teaspoon salt
* 2 Tablespoons flax meal
* 1/2 cup maple syrup (or liquid sweetener of choice, coconut syrup, agave, honey, etc)
* 1/3 cup avocado oil or coconut oil
* 1/2 cup nut butter (or applesauce or pumpkin puree if going nut free)
* optional: 1/4 cup mini chocolate chips
2. Grease or spray a mini muffin pan
3. Place all (first 10) dry ingredients into a large bowl and whisk together
4. Add flax meal to a small bowl and 3-4 Tablesppons of water, whisk together with a fork, set aside until it becomes thick, like eggs
5. Place all wet ingredients into a large measuring cup or bowl and whisk together, add flax eggs
6. Add wet ingredients to dry ingredients
7. Fold until combined (do not overmix)
8. Place about a tablespoon of dough into each greased muffin cup
9. Bake muffins at 350 degrees for 12-15 minutes or until golden brown.
10. Let sit for 10 minutes in pan, then transfer to a cooling rack
11. Store up to 3 days in an airtight container, 2 months in the freezer and up to 1 week in the fridge