For as long as I can remember, I’ve been a hoarder. Not quite as bad as some, but I do hold onto things that will not make a bit of difference in the future. Like, all of my notes from college or my old, ratty gym shoes from years ago, just to name a couple. I know I don’t need this stuff and yet I can’t seem to let it go.
This hoarding has infiltrated many facets of my life. One of the most important ones being my kitchen. Since most food has a short shelf life I’m forced to use it or dump it (which I hate, obviously). However, there are some that last a little longer so they hang around for a while. Today’s breakfast featured a perfect example; protein powder.
I think it’s common for people to try out a series of protein powders at first as each can be very different from the next. The smartest thing would be to buy the sample packs so that if you don’t like it you aren’t left with a huge jar of a so-so product. But this is also tough for me. Everytime I shop for a new powder, my cheap skate self gets the better of me and I can’t help but buy the larger size. Afterall, each serving will be cheaper that way. So that leaves me with some food to hoard.
Lately I’ve been loving protein muffin’s for breakfast but I’m running low on coconut flour so I decided to improvise. I decided to substitute some of the coconut flour with protein powder. I used Biochem Acai & Cream whey protein since I’ve been holding onto a container of this powder for months. When I first used this powder in a protein shake, it was just alright. It was very chalky and bland but I held onto it (naturally) and used it in baking. It’s not bad in baked goods so I was hoping it’d work in a protein muffin. Lucky for me it did!
By the way, I didn’t realize until just now that the jam is shaped as a heart. Isn’t it funny when things like that happen?
Berry Yummy Protein Muffin
(adapted from Smoothie Girl Eats Too)
- 1 scoop Biochem Acai & Cream whey protein powder
- 1 Tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 cup egg whites
- 2 Tbsp pumpkin
- 2 Tbsp unsweetened, all natural applesauce
- dash of cinnamon
- stevia to taste (I used five drops of vanilla stevia.)
- In a small, microwaveable bowl, whisk egg whites, pumpkin, applesauce, and stevia. Instead of the pumpkin and applesauce combination, you can use all pumpkin, all applesauce, or even a mashed up banana. Be creative!
- Slowly add the protein powder, coconut flour, baking powder, and cinnamon. Mix until all ingredients are combined.
- Microwave on high for 3 and 1/2 to 4 minutes. Remove from the dish and allow to cool. Top with greek yogurt, jam, peanut butter, maple syrup, or any other topping of choice.
Do you hoard things? Please tell me I’m not the only one!