Hi Reader,

I spent some time in the kitchen testing muffins, and these are staying on rotation.

Mango coconut lime muffins, naturally sweetened with Medjool dates, made with silken tofu and almond flour, and finished with a date coconut lime glaze. Protein-forward, no refined sugar, no oil. Just whole foods that happen to taste really good together.

The protein here comes from almond flour, silken tofu, hemp seeds, and vanilla protein powder. No single ingredient is doing all the work, which is exactly how I like to build recipes.

You get around 6-7g of protein per muffin, depending on your protein powder brand.

Full recipe is on the blog!

If you want to make these, I’m using this muffin pan from Sur La Table, it’s the one I reach for every time.

​Vegan Mango Coconut Lime Muffins (Protein-Forward, Naturally Sweetened)

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Eating plant-forward doesn’t have to be complicated If you’re working toward a calmer, more sustainable way to eat, I created a simple framework called the Fiber-Forward Plate. It shows you how to build balanced, plant-forward meals, without tracking or perfection. Get the Guide

More plant-forward recipes:

🌱 Vegan Chocolate Cardamom Baked Oatmeal​
🌱 Café Cubano Black Bean Banana Breakfast Bake​
🌱 Middle Eastern Vegan Flatbread with Za'atar Tofu and Chickpeas​

Explore these and more on the blog!

Tag me when you make it — @plantifulsurgeon

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