40 Calorie Gingerdoodle Mini Protein Muffins

SERVING SIZE: 1 mini muffin

YIELDS: 18 servings

– 30g light butter (I used Country Crock brand)
– 60g unsweetened applesauce
– 60g vanilla whey (Devotion Nutrition brand recommended)
– 5g ginger paste
– 60g self rising flour
– 1/2 tsp nutmeg
– 1/4 tsp cloves
– 1 tsp cinnamon
– Stevia/Splenda to taste (I used about 1 tbsp)
– 1 tsp vanilla extract
– 30g molasses
– 46g liquid egg whites
– 9g brown sugar (save for topping)
– 1/2 tbsp cinnamon (save for topping)

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.

1. Preheat oven to 350 degrees F.
2. In a bowl, melt butter for a few seconds in microwave until softened (not completely melted).
3. Add all other ingredients (except for the 1/2 tbsp cinnamon and brown sugar noted in ingredients list to save for topping) and mix until thoroughly combined.
4. Pour batter into greased mini muffin tin. (These can be made as regular sized muffins too if you prefer.)
5. In a small bowl, stir 1/2 tbsp cinnamon and 3 tsp brown sugar, then sprinkle on top of each mini muffin.
6. Bake for about 10 minutes or until done (oven times may vary). Use a toothpick to check for doneness.
7. Enjoy the Gingerdoodle Mini Protein Muffins!