[RECIPE] Butternut Protein Walnut Streusel Muffins

Fancy a muffin recipe with a twist? These Butternut Protein Walnut Streusel Muffins are protein-packed baked treats with a crunchy walnut streusel topping.

Whip a batch for breakfast, a snack, or some post-workout fuel.

Ingredients for the muffins

• 1 scoop Biogen Complete Whey, Vanilla flavour 
• 118ml milk
• 1½ tsp apple cider vinegar
• 250g steamed, non-stringy pumpkin
• 20g coconut sugar
• 118ml coconut or olive oil
• 1 tsp vanilla extract
• 250g self-raising, oat, or spelt flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp sea salt

Ingredients for the streusel

• 1 cup walnuts, whole or chopped
• ⅓ cup coconut sugar
• ¼ cup melted coconut oil

Biogen Complete Whey is a delicious, high protein shake that contains a precise blend of high biological value, fast and slower digesting proteins, with the ideal ratio of whey, casein, milk protein concentrate, and plant proteins. This product provides a timed-release formulation with a superior amino acid profile that allows for optimum nitrogen retention.

Method

1. Preheat the oven to 180°C. Line muffin tray with cases.
2. Combine the milk and apple cider vinegar. Let sit while you prep.
3. Whisk the milk mixture, butternut, sugar, oil, and vanilla to create a puree.
4. In a separate bowl, whisk the flour, baking powder, soda, cinnamon, and salt.
5. Fold the dry ingredients into the wet, don’t overmix. Fold in protein powder.
6. Combine walnuts, sugar, and oil to make the streusel.
7. Fill cases ¾ full and top with streusel.
8. Bake for 35-40 minutes, or until a skewer comes out clean.
9. Cool in the tin for 10 minutes and then on a rack.