High Protein Whole Wheat Lemon Poppy Seed Muffins

 

INGREDIENTS

• 1 cup whole wheat flour
• 3/4 cup almond meal + 1/4 cup ground flax meal (this mixture stands in for the 2nd cup of flour and loads these muffins with good stuff)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 pinches salt
• 2/3 cup sugar (add a Tbs. more if it’s too sour for you–these are very lemony!)
• Zest and juice from 4 small or 2 large lemons
• 1/2 cup + 2 Tbs non fat yogurt
• 2 tsp vanilla extract
• 1/2 cup apple sauce
• 2 eggs
• 3 Tbs. poppy seeds

PREPARATION

• Preheat oven to 400°F.
• Grease 16 muffin cups and set aside.
• In a large bowl combine all dry ingredients (except poppy seeds), plus the lemon zest.
• In a separate bowl, whisk together all wet ingredients.
• Pour the wet ingredients in with the dry and mix until just combined.
• Gently fold in poppy seeds.
• Fill muffin cups 3/4 full and bake for 15-17 minutes, or until a toothpick comes out clean.
  

Makes 16 incredibly moist, SUPER lemony, protein rich muffins!

FYI-You can get everything except the poppy seeds from Trader Joe’s

Modified from Cookin’ Cowgirl

Slow Cooked Strawberry Cornbread

INGREDIENTS

• 1 Tbs. ground flax seed
• 3 Tbs. warm water
• 1 cup cornmeal
• 1 cup whole wheat pastry flour
• 1.5 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 6 oz. yogurt (reg. or non-dairy)
• 4 Tbs. maple syrup or agave nectar
• 3 Tbs. olive oil
• 12 oz. fresh or frozen strawberries, chopped

PREPARATION

• In a large bowl, mix the flax seed with warm water to make a paste, set aside
• In 2nd  large bowl, combine the dry ingredients
• Add all other wet ingredients to the bowl with the flax seed mixture in it
• Combine wet and dry ingredients, fold in strawberries
• Pour mixture into oiled crock pot
• Prop the lid with a wooden spoon to allow condensation to escape
• Check after 1.5 hours, if fork comes out clean it’s done, if not, cook a little longer

VARIATIONS: Add some minced fresh basil; or omit the strawberries and sub corn kernels

From The Vegan Slow Cooker book.

Whole Wheat Apple Muffins

 

INGREDIENTS

• 2 cups whole wheat flour (or sub one cup with 3/4 cup almond meal & 1/4 cup ground flax meal)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 cup coconut oil
• 1/3 cup sugar
• 1/3 cup dark brown sugar, packed, divided
• 1 large egg, lightly beaten
• 1 cup yogurt
• 2 large apples, peeled, cored, and coarsely chopped

PREPARATION

• Preheat oven to 450°F (not a typo).  Grease 16 muffin cups and set aside.
• Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.
• In a separate bowl, cream the coconut oil, then add all the regular sugar and half of your brown sugar. Beat until fluffy. Add the egg and mix well.
• Hand stir in the yogurt, add the dry ingredients, and finally, fold in the apples.
• Divide the batter evenly among muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.  FYI, batter will be fairly stiff, but that’s normal–add a little applesauce if you want to.
• Bake for 10 minutes, then turn heat down to 400°F, and bake for an additional 5 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Modified from Smitten Kitchen