Vanilla Superfood Protein Muffin Recipe

Create Delicious and Nutrient-Packed Muffins with Vanilla Superfood Protein Mix

Ingredients:

2-3+ cups of Vanilla Superfood Protein Mix;
Alternately: You can use either the Naturally Sweetened-Unflavored Superfood Mix plus Vanilla extract to your taste preference or use the Unsweetened-Unflavored version plus Vanilla extract, and the sweetener of your choice;
Optional: To boost protein content, add 1 or more scoops of either P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein (use appropriate flavors);
Optional: If you want your muffins to rise, add 1 tablespoon of Baking Powder per cup of Superfood Mix used and mix well;
Optional but recommended: 1-2 shredded carrots;
Optional but recommended: 1-2 finely chopped, mashed, or blended bananas;
Options: Add more shredded coconut and/or nuts if desired;
Optional: Add slow-burning carbs by including ¼ cup of oats per cup of mix used (note: oats are not Paleo);

Instructions:

Mix the ingredients in a large mixing bowl, following the steps:
1. Add 2-3+ cups of Vanilla Superfood Protein Mix or alternate versions as mentioned;
2. If desired, add P3 or P4 for extra protein;
3. If rising is desired, incorporate Baking Powder;
4. Add shredded carrots and mashed bananas for enhanced texture and flavor;
5. For added richness, consider coconut, nuts, or oats;
6. Mix well and add water sparingly;
7. Gradually add water and mix until absorbed; around 1 cup of water is typically sufficient;
8. Achieve a thick batter consistency similar to cake mix;
9. If necessary, adjust water incrementally to achieve desired consistency;
Preheat oven as necessary and follow preparation steps as outlined;
Place the batter on a cookie or baking sheet;
Refer to preparation videos for desired consistency;
Bake as needed, ensuring optimal muffin texture;
Allow muffins to cool before enjoying the delicious results!

Create delightful Vanilla Superfood Protein Muffins that are both nourishing and satisfying!

How To Make Nutritious & Delicious High Protein, Nutrient Cakes

Cake: Make the World’s Most Super-Nutritious & Delicious High-Protein, Nutrient-Dense Cakes! (Not only is Cake made with our mixes nutrient-dense, it’s also just plain dense. There’s nothing light or fluffy about them. They are a meal!)

“Let them eat cake.”

Marie Antoinette’s naive statement regarding what the peasants should eat would not have been taken the way it was if they had had Superfood High-Protein Cake.

Making Superfood Cakes is very similar to making Superfood Bread.

Use whatever size & shape cake pan you’d like your final product to be and mix up enough to fill it appropriately. The baking time will be quite a bit longer than for a bar, bite, brownie or cookie due to the increased thickness. We recommend using smaller cake pans for best results due to the high density;
Be sure to use butter, oil, or cooking spray on the pan surfaces to keep it from sticking
When making cake in a cake pan you really have to bake it, dehydration won’t work well due to the sides of the bake pan which interfere with air flow
If you do want to dehydrate rather than bake, you’ll need to place the batter in a flattened mound (in case you want to make a multi-layer cake);
If dehydrating, we recommend 118 degrees. It will take 4-6 hours or more depending on how large the mound is and how moist or dry you’d like the cake to be
If baking, we recommend approx. 300 degrees (lower will work as well and we do prefer it when time isn’t a concern. If you’d prefer a lower baking temperature, simply increase the baking time to suit the texture you’d like your finished product to be)
Once finished dehydrating or baking, simply allow it to cool for at least 20 minutes
Layer it if that’s what you’d like to do and slice it as you would any cake
Of course you can add frosting as with any other cake (obviously look for some healthy frosting recipes as appropriate for the flavor of cake you’re making)
Wrap the cake, or place it in Zip-Lock bag or seal-tight Tupperware style containers for future consumption
Refrigeration will help to keep the cake edible for about a week and a half whereas freezing will keep it fresh and edible for many months (although you’ll likely eat it long before that)