Vanilla Protein Muffins with Cranberries

Ingredients (10 muffins, 8–9 g protein per muffin)

• 100 g all-purpose flour & ½ tsp (level) for the cranberries
• 120 g AMINO ANIMO Power Mix Vanilla
• 10 g baking powder
• ¼ tsp salt
• 60 g Physis Laboratory coconut cooking oil
• 80 g cranberries or other dried fruit of your choice*
• 240 g milk of your choice
• 100 g maple syrup or agave syrup

Preparation

1. Mix the flour (100 g) with the AMINO ANIMO Power Mix Vanilla, baking powder, and salt.
2. Place the Physis Laboratory coconut cooking oil in a small saucepan over very low heat and remove as soon as it melts. Let it cool for 2–3 minutes.
3. In a small bowl, sprinkle the cranberries with ½ tsp flour and toss to coat.
4. In a large bowl, combine the milk, maple syrup, and melted coconut oil, whisking well. Add the dry ingredient mixture and gently fold with a spatula just until combined into a uniform batter. Add the cranberries and fold them in.
5. Lightly grease a muffin tin and divide the batter evenly among 10 cups. Bake in a preheated oven at 170°C (fan) for about 17 minutes. Once baked, let them cool for 10 minutes before carefully removing from the tin. Ideally, allow them to cool completely at room temperature before serving.
6. Store the muffins covered in a cool place for up to 3–4 days.