Taste the Holidays.

Tis the season for holiday baking! These Gingerbread muffins are a healthier version with added Wavelength Vanilla Protein.

Check out our simple & delicious recipe below!

Gingerbread Protein Muffins

INGREDIENTS:

-1 1/2 cups whole wheat flour

-1 Scoop Wavelength Vanilla Protein Powder

-1 tsp baking soda

-1 tsp cinnamon

-1 tsp ground ginger

-1/4 tsp ground allspice

-1/4 tsp sea salt

-1/4 cup pure maple syrup

-1/4 cup unsulphured blackstrap molasses (love Wholesome brand)

-1 egg, room temp

-1 tsp vanilla extract

-1/3 cup greek yogurt

-1/2 cup any milk of choice

-1/4 cup coconut oil, melted and cooled (love Nutiva liquid coconut oil)

-Optional: Coarse or sparkling sugar or coconut sugar for sprinkling on top

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Spray silicone muffin pan with nonstick spray.

3. Mix all dry ingredients in one bowl.

4. Mix all wet ingredients together in a separate bowl

5. Add dry ingredients to the wet ingredients. Mix until just combined.

6. Fill batter to the top of each muffin hole.

7. Bake for 23-25 minutes or until toothpick comes out clean.

8. ENJOY!

-Makes about 7 big muffins.

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