I made these yesterday. They super delicious when fresh, but the next day they were incredibly dry. This is probably because of protein powder and how much liquid it can absorb. Thankfully, this made them perfect with my coffee that morning. Protein muffins and coffee before the gym = happy times. I would be happy to wake up this way every morning. Carbs and coffee with the Boy and the Cat!
I saw this recipe on instagram by @beyoutifit and I couldn’t help but make them, too. They were simple and delicious, and delicious with yoghurt and cherries. If I’d had some jam, then I would’ve been a happier chappy. Jam and cream and scones is a yummy childhood favourite! Although these aren’t technically scones, so much as dense muffins. BUT I enjoyed them and I think you will too. Especially when fresh from the oven!
I used spelt flour to replace the coconut flour and wholemeal flour used in the original recipe. Spelt is not only delicious, packed with nutrients, vitamins, minerals, and essential organic compounds.
- 1 cup spelt flour
- 1 tsp baking powder
- ½ cup protein powder
- 2 TB coconut oil, solid form
- ⅔ cup almond milk
- 2 TB brown rice syrup
- Preheat an oven to 180*C and prepare six muffin tins.
- In a bowl, combine the spelt and powders. Add in the oil, and use your fingers to smoosh it together into a breadcrumb like consistency.
- Add the milk and syrup and stir into a thick batter.
- Divide among the six muffin tins.
- Bake for 12-15 minutes. If you're using a silicone tray, you may need to remove the scones from their mold after 12 minutes and cook the underside until browned.
- Allow to cool on a wire rack.