I’m a big fan of having treats and snacks around. I like to indulge often, so they need to be mini-sized and healthy(ish).
These Gluten-Free Mini Protein Snack Cakes fit the bill and they offer a boost of protein to boot!
Happy Eating,
~Monique
GF Mini Protein Snack Cakes
1 egg
2 tbls melted butter (or coconut oil)
2 tbls maple syrup
1/2 tsp vanilla
1/2 cup almond flour
2 tbls oat flour
2 tbls Kachava Vanilla Protein Powder
1/2 tsp baking powder
1/8 tsp salt
1/4 cup mini chocolate chips
1/4 cup wild blueberries (wild blueberries tend to be quite small; if blueberries are large, cut them in half)
Directions: Preheat the oven to 350 degrees.
Whisk together the egg, melted butter, maple syrup, and vanilla. Stir in the almond and oat flour, protein powder, baking powder and salt. Fold in the chocolate chips and blueberries.
Scoop 1 tbls of the batter into a small, silicone cake mold (here is the silicone cupcake mold I use). Place in the oven and bake for 10-12 minutes. The edges should be just lightly browned, and the middle should spring back on touch.
Remove from the oven and let cool for a few minutes before unmolding.
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