This week's recipe is for jam-filled, gooey protein muffins that are Nutritionist approved! Created by qualified Nutritionist & plant-based recipe creator, Anna, they are the perfect alternative to your usual coffee shop baked goods!
Preheat the oven to 340f. Line a 12-hole muffin tin with cupcake cases or grease well. Mix the flour, baking powder and sugar together in a large bowl.
Make a well in your dry mixture and add the coconut milk, sunflower oil and vanilla. Use a whisk to mix the ingredients until thoroughly combined.
Spoon the muffin mixture into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool.
Use a spoon or apple corer to remove the middle of the cupcake and then fill the hole with jam!