extremely fluffy and buttery with a delish protein boost
these are super addictive and super simple to make!! + the bday cake aspect takes them to a whole new level of amazing
Sprinklessss, I used the Color Kitchen Rainbow Sprinkles (colored by nature!) online! Find the link to these sprinkles in the "Products" section in the top left corner of my blog!
THE RECIPE
yields: 12 mini bundts
prep time: 10 minutes
bake time: 23 minutes
total time: 33 minutes
ingredients for mini bundts- 1 flax egg 1 tsp vanilla 1/3 cup cashew butter 1/4 cup maple syrup 1/4 cup melted coconut oil 1 1/2 cups blanched almond flour 1/4 cup favorite vanilla (or other flavored) protein powder 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp baking powder 1/4 cup organic rainbow sprinkles (3 tbsp for the batter, 1 tbsp for topping) For the glaze- 1/4 cup coconut butter 1/4 cup almond (or other non-dairy) milk 1 tbsp maple syrup
instructions 1. In a large bowl combine your flax egg, vanilla, cashew butter, maple syrup, and coconut oil 2. Next add the almond flour, protein powder, salt, baking soda, and baking powder 3. Stir in the sprinkles and place batter into a coconut or olive oil greased mini bundt pan (filling 3/4 of the way) 4. Place pan in the oven, preheated at 350 F, for 22-24 minutes 5. In a microwave safe bowl, warm your coconut butter for 45 seconds then add almond milk and maple syrup and stir until smooth 6. Let cool completely, remove from pan, drizzle with glaze, and top with sprinkles, then enjoy!!