About Heather Powers
Heather Powers from Clarksville, Tenn. runs Kiss My Broccoli, a site dedicated to healthy and delicious meals
Soft and flakey, orange and creamy, these muffins just scream summer. And guess what…they’re vegan and gluten-free!
- 1/2 Cup brown rice flour
- 1/8 Cup coconut flour
- 1 Scoop vanilla plant-based protein powder
- 2 Teaspoon salt
- 1 Teaspoon xanthan gum
- 1 Tablespoon chia seeds
- 1 Cup milk
- 1 1/2 Tablespoon coconut oil
- 1/8 Cup agave syrup
- 20 Drops Orange NuStevia
- Zest of one orange (about 1-2 teaspoons)
Preheat oven to 350F and line a muffin tin with foil liners (or coat pan with a generous amount of non-stick spray)
In a medium-sized bowl combine flours, protein powder, baking powder, salt, xanthan gum, and chia seeds and stir together.
In a separate bowl, add milk, oil, agave, stevia, and orange zest and stir to combine.
Add wet ingredients to dry ingredients and stir until all the flour is incorporated.
Spoon batter into muffin liners filling 3/4 of the way full.
Bake for 22-24 minutes or until the tops are slightly browned.
Once done, transfer to a wire rack and allow to cool for 10 minutes.
Enjoy alone with a glass of milk or coffee, or crumble over your favorite yogurt for a protein packed breakfast!