August 14, 2020
Foodie Friday: Breakfast Muffins
Happy Foodie Friday everyone!! Are you tired of the same breakfast that includes scrambled eggs, fruit yogurt, or the classic oatmeal? Yeah…me too. Today’s recipe can be used as a great on the go breakfast that incorporates higher protein than the day to day muffin and is a great addition to your breakfast go-to list!
The other great thing about this recipe is it is easy to change things up and make them different every time. Tossing in a cup of almonds, maybe some blueberries, or even some delicious chocolate chips can shake things up a bit!
Ingredients:
• 3 medium bananas, mashed (approx. 365g)
• 2 tbsp coconut sugar (20g)
• 3-4 tbsp non-dairy milk (45 ml)
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 cup + 2tbsp gluten free flout (138g)
• 2.5 scoops of vanilla protein powder (75g)
• 1.5 tsp baking powder
• 1 tsp baking soda
Instructions:
• Pre-heat oven to 425 F (220 C)
• Add mashed banana, coconut sugar, 3 tbsp non-dairy milk, vanilla and cinnamon into a large bowl and whisk until combined. Add in the flour, vegan protein powder, baking powder and baking soda. Use a spatula and mix until a thick batter forms. If the batter looks too thick, add an extra tbsp of non-dairy milk (refer to video/photos).
• Divide the batter into 8 muffin tins. Bake for 5 minutes and then reduce the temperature to 350 F and bake for another 15-20 minutes or until cooked through. Check doneness by inserting a toothpick in the center of one of the muffins, it should come out clean.
• Remove from oven and let it cool in the pan for 5 minutes. Carefully transfer to a cooling rack and allow the muffins to cool for another 10 minutes before eating.
Nutrition:
Calories: 162
Protein: 10g
Carbohydrates: 26g
Fat: 2g
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