Autumn is upon us, and for me, that means I'm starting to get the baking itch. That doesn't sound too appetizing, but...things are going well so far, anyway. I've been trying to up my protein level, and experiment with gluten-free recipes...and this one does great on both fronts. Bob's Red Mill Almond Flour was on sale for $2.50 a bag, and so was the 24 oz tub of Whole Soy & Co. Vanilla Soy Yogurt, so I decided to throw them together into a hi-pro snack. I call them Breakfast Muffins, but if you look at chocolate for breakfast as verboten, then just think of them as snack muffins. They are full of protein and all sorts of nutritional goodness, so they are a great way to start the day or get a boost during the day and really feel full. I really liked these, and Toddler V, who lives on air, kept asking for more! They didn't last this time, but when they do, I'll put them in some ziploc bags for some to-go snacky power-ups. For mom, too.
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| My sad, last muffin enjoyed with stovetop espresso |
High-Protein, Gluten-Free Chocolate Breakfast Muffins
1 cup almond flour
1/4 cup cocoa powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup Vanilla Soy Yogurt
1/4 cup agave
1/4 cup sugar
Mix wet and dry ingredients separately and then combine. Spoon evenly up to 1/2 of the level of a lined muffin tin. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean. Makes a dozen or so small muffins.
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| Almondy. |
