Recipe: Banana Protein Muffins (Vegan)
We are now proud owners of the Internet!…or something like that.
I feel all off-kilter since I slept in until 7:30 or so, so I think my body is confused. I just now ate breakfast and I’m about to head in to work to wrap up a few things before the weekend—can I get a hallelujah?
Since I was internet-less this morning while waiting for the cable guy to come set us up, I decided to put my ridiculously ripe bananas to use. I’m still out of “real” groceries—who knows how I’ve survived this long—so breakfast options this morning were cereal, oatmeal or waffles. Meh. I wanted muffins, so I made up a batch of my Banana Protein Muffins.
They’re oil-free, butter-free, and dairy/egg-free, but they’re still moist and delicious. Bonus: each has around 9 grams of protein. They’re still high in sugar, but I can’t find a way to get rid of that and still enjoy eating these babies. You win some, you lose some.
·This recipe is vegan if you use non-whey powder. I’m not a vegan, but apparently I really like vegan recipes. If you’d like, you can substitute an egg for 1/4 of the applesauce and 1/3 cup cow’s milk for the almond milk.
·If you don’t have whole-wheat flour or protein powder, you can simply use 2 cups of white all-purpose flour. I haven’t tried this, but my guess is you’d be left with a lighter, less-dense version of the muffin.
They taste awesome with peanut butter (more protein, yippee).
What you need (Inspired by Courtney):
1/3 cup almond milk
1/2 cup applesauce
1 cup all purpose flour
1/2 cup whole-wheat flour
1/2 cup plain or vanilla protein powder (I use appx. three scoops of the whey variety)
1 tsp baking soda
1/2 tsp salt
1/2 cup packed brown sugar
1 cup ripe mash bananas
Preheat oven to 350 degrees. Spray muffin tin with non-stick spray or line with muffin cups.
Stir almond milk, bananas and applesauce until well mixed. In another bowl, mix flour, protein powder, baking powder, salt and brown sugar, then slowly add to wet mixture. Stir until just combined. Pour into tin, filling each 2/3 full. Bake for 15 to 18 minutes or until toothpick comes out clean.
Off to work! I’m bringing another one of these bad boys with me to eat in the car. Better head straight to the grocery store after work if I want anything to eat tonight. Or there’s always take out… :)
Related posts:August 17, 2012
This entry was posted in Recipes and tagged baked goods, baking, banana, breakfast, muffin, protein, recipe, sugar, vegan. Bookmark the permalink.