When I like something I tend to get a bit obsessive. Case in point: Anyone who is even remotely acquainted with me is painfully aware of my purple collection. I like to use the term “collector” because it sounds a lot cooler than “crazy lady who buys random stuff in excess.” I collect butterflies, sneakers, and of course, all things purple. But recently thanks to our client, Stacy Parr, I am now a silicone muffin connoisseur as well.
Stacy introduced me to silicone muffin molds last winter. I experimented with many different muffin tins but they all seems to take my batter hostage. I am almost embarrassed to admit how many different molds I have. Its really quite ridiculous. But in my defense they are extremely useful and the perfect solution to anyone who likes fuss free baking. Simple ingredients, easy assembling and fuss free clean up?! Yea baby!
Gingerbread Protien Buffins:
2 cups oats
1/2 cup stevia
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 cup protein powder
4 egg whites
1/2 cup unsweetened almond milk
1/2 cup unsweetened applesauce
1/4 sugar free maple syrup
Directions:
1. Combine all ingredients into a blender and blend until oats are completely ground.
2. Pour into muffin molds and bake for 25-30 minutes at 350F.
Macros: calories 35 – fat 1g – carb 10g – protein 7g
With love from the Trench kitchen,
xo Erika♥
