Do you love ice cream sundaes and fluffy pastry, but you don't have time to prepare a cake? We have a tip for you on how to use our gluten‑free protein muffin mix to make a dessert that's even better than the one in your local cafe. This smooth dessert with a crunchy topping also comes with a good portion of protein.
Nutrition (1 serving)
- 220 kcal
- 20 g carbohydrates
- 5 g fats
- 21 g protein
Per 4 portions
- 1 packet chocolate muffin mixes
- 2 eggs
- 80 g coconut oil
- 260 ml water
- 210 g of skyr
- 20 g condensed oat milk
- 30 g vanilla protein powder
- 1 pinch vanilla powder
- protein crispies - triple chocolate
- puffed spelt
- hazelnut topping
Instructions
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Start by making the muffins: Add water and melted coconut oil to the protein muffin mix and mix well. Leave to rest for 2‑3 minutes. Scoop the thick mix into a prepared muffin tin, greased with oil. Transfer to an oven preheated to 180 °C and bake for 15‑25 minutes. You want the batter to remain smooth. Leave them to cool down before removing them from the tin.
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Crumble up two of the cooled muffins into two glasses. Using a spoon, press them to the bottom and break them further.
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For the cream, mix the skyr with thickened oat milk. Add the protein and vanilla powder and mix thoroughly, removing any lumps. Divide the cream between the glasses, over the crumbled‑up muffins.
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Drizzle with hazelnut topping and top with crunchy crispies and air‑dried spelt. (You can use up all the remaining muffins for more portions)
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Enjoy!
