Breakfast Banana Muffins

I had been wanting to bake for a while and a coffee date with a dear friend was the perfect opportunity for me to breakout the recipe box. I had love Minimalist Bakers 1-bowl Banana bread recipe so I looked for some inspiration for and came across a vegan 1-bowl Banana Muffin recipe. I know I can easily replace the sugar ingredients for my Arbonne Vanilla protein powder and have it turn out deliciously (which, yeah another success 🙌).

Ingredients:

• 3 medium Bananas, mashed (go for the brown ones)

• 1 flax egg (1 ½ Tbsp ground flaxseed meal + 3 Tbsp water mixed & let set for 5 minutes)

• 1 Tbsp Baking Powder

• 1 tsp, baking soda

• 1/2 tsp Vanilla Extract

• 3 tbsp Cooking Oil (either melted coconut oil or I used Thrive Algae oil)

• 1 scoop Arbonne GutHealth Prebiotic Fiber (formerly Daily Fiber Boost)

• 3 scoops Arbonne FeelFit Vanilla Pea Protein Powder (formerly Vanilla Protein Shake)

• 3/4 tsp sea Salt

• 1/2 tsp Cinnamon

• 1 cup Unsweetened Almond Milk Vanilla

• 1 1/4 c Blanched Almond Flour

• 1 1/4 c Organic Gluten Free Rolled Oats

• 1 1/4 c Perfect Gluten Free Flour

  • Crunchy Mix-ins:

  • 1/2 c dry roasted pumpkin Seeds

  • 1/2 c raw macadamia nuts , chopped

  • 1/4 c white chocolate chips, chopped

How to:

1) Preheat oven to 375 degrees F and line a standard muffin tin with paper baking cups.

2) In small bowl, prepare the flax egg by mixing water and flaxseed together. Wait 5 minutes. In the meantime, In a large bowl mash up your banana.

3) In bowl used for mashing, add vanilla, oil , almond milk and flax egg.

4) In a separate bowl combine dry ingredients (protein powder, fiber powder, baking powder, baking soda, salt, cinnamon, almond meal, gluten-free flour blend, and rolled oats. Stir to combine.

5) Add dry ingredients to wet ingredients and stir to combine.

6) Add your crunchy mix-ins of choice. Mix to distribute.

7) Scoop batter into muffin tin, my recipe yielded 24 medium sized muffins.

8) Bake for 28-35 minutes or until golden in color. Remove from oven and let cool in the tin for 5 minutes.

9) Enjoy! I love having mine with a big pad of vegan butter,. You could also use nut butter, or as is. Store any leftovers in a container for up to 4 days or in the freezer up to 1 month.

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Nutritional Data (per 1 muffin serving)

137 calories

7g fat 

15g carbs

4g fiber

3g of sugar

5g protein

——- > not that you need to know how these compare but I punched the original recipe in for a comparison. And I was a little surprised. If using cane sugar and brown sugar and maple syrup you’d defiantly feel a spike in your blood sugar from the lack of fiber, protein and amount of sugar. Heres: 146 calories, 6g fat, 20g carbs, 8g sugar, 2g fiber, 3g protein.