If your diet is mainly plant-based and you are looking for a breakfast or snack with a good kick of protein to get you through the work day or workout, whip up a batch of these bad boys. Your muscles and belly will thank you!
INGREDIENTS
2 cups whole wheat flour
½ cup protein powder (Orgain Vanilla Bean Organic Plant Based Protein Powder)
½ tsp kosher salt
1 tsp cinnamon
¼ tsp ground nutmeg
⅛ tsp ground clove
¼ tsp ground black pepper
2 tsp baking powder
½ tsp baking soda
3 very ripe bananas, mashed (~1 ½ cups)
⅓ cup coconut oil, melted
¼ cup brown sugar
¼ cup white sugar
3 large eggs, room temperature
½ cup non-fat Greek yogurt, room temperature
1 tsp vanilla extract
½ cup walnuts, chopped
1 tbsp chia seeds
Dried cranberries, garnish (optional)
DIRECTIONS
Preheat oven to 375°F. Line two 12-cup cupcake pans with cupcake liners.
In a large bowl, sift together flour, protein powder, salt, baking powder, baking soda, cinnamon, nutmeg, clove, and black pepper.
In a separate large bowl, whisk together bananas, coconut oil, brown sugar, white sugar, eggs, Greek yogurt, and vanilla extract until smooth.
Gradually mix dry ingredients into banana mixture until well combined. Mix in walnuts and chia seeds.
Using a ¼ cup, fill each cupcake liner. It will yield about 18 muffins. For every liner not filled with batter, remove the liner and fill the space halfway with cold water.
Optional: add a few dried cranberries to the top of the muffins prior to baking.
Bake for 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Let cool in the pan for 10 minutes then transfer muffins to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
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