There’s nothing more satisfying than rolling out of bed to a warm muffin and a cup of coffee or tea. Imagine if that muffin was actually full of protein, keeping you satisfied for hours. Now it’s a reality! Make a batch of these delicious gems on the weekend and enjoy throughout the week. Bonus, they freeze well! No more worries if you hit snooze a few too many times in the morning.
- 4 medium bananas, mashed
- 2tbsp coconut/ brown sugar OR 1tbsp maple syrup/ agave (optional based on protein powder sweetness)
- 3 tbsp + an additional 2-4tbsp non-dairy milk
- 1 tsp vanilla, optional
- 1 tsp cinnamon, optional
- 1 cup + 2 tbsp gluten free flour (I use half oat flour + half gluten free flour blend)
- 2 scoops of neutral or vanilla vegan protein powder
- 1.5 tsp baking powder
- 1 tsp baking soda
- Pre-heat oven to 425 F (220 C)
- Add mashed banana, 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 extra non-dairy milk 1tbsp at a time. We are looking for a batter that is a bit thinner than cookie dough
- Divide the batter into 8 muffin tins.
- Bake for 5 minutes at 425 F 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 centre 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.