As a busy professional, I’m always on the hunt for grab-and-go meal solutions. Let me be more specific: Grab-and-go meal solutions that are energizing, satiating that DON’T sacrifice quality and taste. That’s always the challenging part.
Over the last several weeks, I’ve been working on creating (and have successfully done so) a delicious, grain-free and low in refined sugar banana muffin that has a great balance of protein, healthy fats, and complex carbohydrates. The first couple batches I made were rather wet and sloppy, so I decided that I needed to add a little something in to fluff them up. Well, it just so happened that Genuine Health’s Fermented Vegan Protein Powder was the missing link. As soon as I added this in, my muffins were instantly transformed into “little cakes” as described by my partner. I couldn’t agree more; they’re amazing! The other benefit of this is the addition of a great source of highly digestible, blood sugar stabilizing, energizing plant-based protein.
I highly recommend you make these ASAP. You won’t regret it:
Recipe yields 10-12 muffins
- 4 Ripe Bananas (black peel is ideal)
- 4 Eggs
- 3/4 cup pumpkin puree
- ½ cup nut butter of choice (I used almond)
- ¼ cup coconut oil melted
- 1/2 cup fermented vegan proteins+
- Heaping ½ cup Coconut Flour
- ½ cup 70% dark chocolate chips
- 1 Tbsp Cinnamon
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp sea salt
- 1 tsp Vanilla Extract
Method of Preparation
1) Place bananas, eggs, pumpkin puree, nut butter, coconut oil and protein powder in a food processor and mix.
2) Add in coconut floor, cinnamon, baking soda, baking powder, sea salt and vanilla extract to the mixture and process.
3) Dump mixture into a large bowl and add in chocolate chips. Stir in with a large spoon.
4) Preheat oven to 350 degrees
5) Grease muffin tray with coconut oil unless using a silicone tray.
6) Scoop mixture into muffin trays. And Place in the oven
7) Bake for 30-35 minutes
8) Cool for 5-10 mins afterwards.
By Adam Vacon, RHN