高タンパクのにんじんブランマフィン | ヘルシーでしっとり簡単レシピ！

高タンパクのにんじんブランマフィン | ヘルシーでしっとり簡単レシピ！

Hello, silly bakers. Let’s make protein carrot brand muffins. You want to preheat your oven to 400° F. And you want to line your muffin tin with 10 silicone liners or paper liners, but you do need to spray the paper liners. You’re going to grab a large bowl and we are going to add two eggs or two flax eggs will work as well. These are large eggs. 1/4 cup of coconut sugar or any brown sugar substitute. 1/4 cup of black strap molasses. Really important for brand muffins. 13 of a cup of unsweetened applesauce. 3/4 of a cup of milk. Any milk will do. This is a combination of cashew and soy. And we want 1 tbsp of apple cider vinegar. [Music] And we’re just going to give the wet ingredients a good mix. Next, let’s add 1 tbspoon of baking powder, 1/4 teaspoon of baking soda, half a teaspoon of salt, and 1 and 1/2 tesp of cinnamon. Those leavenning agents will definitely react with the apple cider vinegar once you start stirring. So, we’re just going to give everything a really good mix. And now it’s time for the dry ingredients. We’re going to add 1 cup of whole wheat flour or whole wheat pastry flour. Either will work. 1 cup of wheat bran. And I’m going to use half a cup of protein powder. This is unflavored. You can also use vanilla or you could just replace it with more flour. And we’re going to give that a good mix. So, I need to add two more ingredients here. We need to add the butter and we need to add the grated carrots. So, I don’t want to mix this too too much. I’m going to add one cup of grated carrots. And this is one packed cup. And we’re just going to stir that through gently. [Music] And our final ingredient is melted butter. This is 1/3 a cup of melted butter. You could also use coconut oil or vegan butter. Just make sure it’s a little cooled before you add it. And we’re just going to fold that through. Don’t over mix here. Don’t forget to subscribe to our channel and don’t forget to click your notification bell. We’re going to grab our muffin tray and an ice cream scoop is always best for the job here. And we’re going to fill our 10 liners. You could add some walnuts, about half a cup. You could add some raisins if you like. Again, half a cup. So, add-ins are completely up to you. These are something my husband loves and he loves these just as is. and you want to go about 34 of the way up the liner. We’re ready to bake 400° F for approximately 20 minutes till a toothpick comes out clean. And they look fantastic. Enjoy our protein carrot brown muffins. Each muffin has approximately 200 calories, 10 g of protein, and over 5 g of fiber. They taste absolutely delicious. [Music] [Applause] [Music]

DELICIOUS Protein Carrot Bran Muffins Recipe?

Learn how to make delicious protein carrot bran muffins with this easy recipe. These healthy muffins are packed with protein, fiber, and flavor, making them a great breakfast or snack option. The combination of carrots, bran, and protein powder creates a nutritious and tasty treat that’s perfect for anyone looking for a healthy baked good. Follow along with this recipe to create your own protein carrot bran muffins and start your day off right. This recipe is ideal for fitness enthusiasts, health-conscious individuals, and anyone who loves baking. With its unique blend of ingredients, this recipe is sure to become a favorite.

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Protein Carrot Bran Muffins: 10 Muffins
Macros (Approximate): 1 Muffin
Calories: 198 kcal | Protein: 9.5 g | Fat: 7.8 g | Carbohydrates: 19.5 g | Fiber: 5.4 g

Ingredients
• 1 cup wheat bran, 60g
• 1 cup whole wheat pastry flour or whole wheat flour, 120g
• ½ cup protein powder, vanilla or unflavoured, 60g (I used New Zealand Whey Isolate, unflavoured)
• 1 tablespoon baking powder, 12g
• 1/4 teaspoon baking soda, 1g
• 1/2 tsp salt, 3g
• 1 1/2 tsp cinnamon, 4g
• 1/4 cup coconut sugar, 36g (or brown sugar or brown sugar substitute)
• 1/4 cup blackstrap molasses, 80g (or more brown sugar brown sugar substitute)
• 1/3 cup unsweetened applesauce, 85g
• 2 large eggs, at room temperature (or 2 flax eggs)
• 3/4 cup unsweetened soy milk, 180g (or milk of choice, I like a high protein milk)
• 1 tablespoon apple cider vinegar, 15g
• 1/3 cup melted butter, cooled, 75g (or coconut oil or vegan butter)
• 1 cup carrot, grated (heaping cup), 80-85g
Optional mix-ins:
• 1/2 cup raisins, 75g
• 1/2 cup chopped walnuts, 60g

Instructions
• Preheat oven to 400 degrees F. Line a muffin tin with 10 silicone liners or paper liners. If using paper liners, spray the inside of them with nonstick cooking spray.
• In a large bowl whisk together eggs, milk, apple cider vinegar, coconut sugar, molasses applesauce, until smooth and creamy. Add the baking powder, baking soda, salt and cinnamon, whisk until completely incorporated. Add wheat bran, whole wheat flour and protein powder and mix with a spatula until almost combined. Add your grated carrot and add-in’s if using, fold in then add your melted butter and fold through, don’t overmix.
• Divide batter evenly into 10 muffin liners and bake for 15-20 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm with a little butter on top.
• Refrigerate up to 4 days or freeze up to 2 months
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#proteinmuffins #branmuffins #highfiber