One of my local coffee shops does an epic jam filled muffin. However, at 500 calories a muffin - it's not so great for dieting so I thought i'd have a go at baking my own.
This skinny version comes in at only 153 calories per muffin, with 14.5g protein in each one too.
They're also made using a chickpea flour base - Sounds weird I know, but chickpeas provide a "creamy" flavour. They also keep the muffins high in fibre & mean they can be enjoyed by those with gluten free dietary requirements too!
I made these muffins using banana flavoured protein powder which made the end result much sweeter but they also work well with vanilla or peanut butter flavoured powders too.
I baked the muffins using silicone muffin cases (purchased from Ikea). As the muffins are low in fat, I find these work best to prevent sticking. If you're working with paper cases, spray the inside of them using a little 1 calorie cooking spray first (Fry Light Butter or coconut spray provides the best taste!).
Servings: Makes 6 muffins
Macros per muffin: 153kcal / 14.5g protein / 13g carbs / 6g fat / 3g fibre
1 tin chickpeas (240g) - drained & rinsed well then left to dry
30g banana, vanilla or peanut butter flavour protein powder
60g smooth natural peanut butter
100ml milk of choice
1 tsp stevia
1/2 tsp baking powder
6 tsp jam of choice (I used raspberry flavour)
1. Preheat the oven to 180c
2. Using a food processor blend chickpeas into a fine "flour".
3. Add all other ingredients except the jam & blend into a thick batter (see pictures below & above for consistency - if yours looks thicker than this add a tiny bit of water).
4. Spoon half of the mixture into muffin cases - sprayed with 1 calorie cooking spray.
5. Add a teaspoon of jam into the centre of each muffin (see picture above).
6. Add the rest of the batter on top of the jam to cover (see picture below).
7. Place muffins in the centre of the oven for 14-18 minutes.
8. Place on a wire rack to cool.
9. Eat! :-)