This post is written in partnership with New Chapter, Vermont-based maker of whole-food vitamins and supplements, however, all opinions are my own. I only work with and recommend companies whose products I love, and I’m so excited to share these with you!
Before I discovered the benefits of clean eating one of my favourite treats was Coffee and Walnut cake – I remember my mum baking it when I was a child, and I thought the rich, aromatic flavour, soft sponge, textured icing and crunch of the nutty topping was the height of sophistication!
I wanted to recreate that flavour and texture combination, but to keep it gluten-free, dairy-free, sugar-free, low carb and suitable for my Lean and Clean Program. New Chapter’s Complete Organic Plant Protein+ has become my go-to ingredient for healthy baking – each serving provides 20g of easily digestible plant protein, blends mung bean and brown rice proteins with hemp and chia seeds for a complete amino acid profile, and even contains clinically studied digestive enzymes to prevent bloating and ensure you absorb all that valuable protein!
(makes 8-10 muffins)
For the muffins:
For the frosting:
Preheat oven to 350 degrees.
Combine all of the dry ingredients in a large mixing bowl. Gently melt together the pecan butter and coconut oil in a skillet and leave to cool slightly. Once cooled, add to the dry ingredients and mix.
Fill a silicone muffin pan with the mixture and bake for 25 to 30 minutes. Whilst the muffins are baking combine all of the frosting ingredients in a food processor and mix until smooth.
When the muffins are cool top with the frosting. Store in the refrigerator – will keep for 5 days. Alternatively, skip the frosting and keep in the freezer to defrost as needed.
This recipe is a perfect Mini Meal or even Grab and Go breakfast for those following my Lean and Clean Online Program.
You can find all of the New Chapter products mentioned here in your local health food store, Whole Foods, on Amazon, or at www.newchapter.com.