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.
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.