When it comes to post-lunch treats, these light and fluffy toffee apple protein muffins are hard to beat. Alternatively, they’re a sweet tooth quenching after-dinner dessert that won’t derail any diets, getting the bulk of their sweetness from apples, Form’s naturally-sweetened toffee Superblend Protein, a sprinkling of cinnamon, and only two Medjool dates. Making between six and eight muffins, serve to friends and revel in their disbelief that these are a/ not loaded with sugar and b/ that they’re completely vegan.

INGREDIENTS – Makes 6-8

2 apples

3 tbsp crunchy almond butter

200ml unsweetened plant milk

½ tsp vanilla extract

150g gluten-free flour

40g Form toffee Superblend Protein

1 tsp baking powder

1 tsp ground cinnamon

¼ tsp of Himalayan salt

2 Medjool dates (pitted & chopped)

METHOD

Preheat oven to 180°C

Grate 1 and ⅔ of the apple. The remaining third will be used for decoration on top

Combine the grated apple with the plant milk, crunchy almond butter and vanilla extract in a large mixing bowl.

In another bowl, mix the flour, toffee Superblend Protein, baking powder, cinnamon and salt, then add to the large bowl.

Fold in the chopped dates and, when evenly spread through, empty the mixture into a muffin tray allowing space for the muffins to rise.

Place a thin slice of apple vertically into each of the mixes before baking in the oven for 10 minutes. Once risen, turn the oven down to 160°C and leave for a further 20 minutes, or until a skewer comes out clean.

recipe courtesy of Form Nutrition

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