Check out this recipe for Super Protein Banana Bread Muffins with an Almond Butter Sidekick!
Ingredients:
16g hulled hemp seeds
138g egg whites
16g vegan protein powder
2g psyllium husks
116g banana
40g pea protein
10g coconut flour
5g vanilla flavouring powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 tablespoon cinnamon
ground cloves
111g grated zucchini
Directions:
1. Mix/blend all the ingredients but the zucchini.
2. When it’s all nice and blended, add 111g of grated zucchini (aka courgette) and mix that in with a spoon.
2. Bake them for approximately 30 minutes at 180 C (356 F) in the oven. The muffins should be super moist, delicious, and topped with almond butter!
Macros per serving (out of 5):
107kcals
8.4g carbohydrates (3.3g sugars/2g fibre)
14g protein
2.2g fat
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Hi Anna,
what do you think is the most important part that the muffins, bread whatever are moisty? When I add to much Egg whites it turns in a very flexible but try dough.
Any hints for me?
Chris
Hi Chris,
Well, zucchinis were crucial here for the moistness factor… whey protein makes them rubbery in a strange way…. the fact that they’re flourless also contributes to the moistness of course. You could use applesauce as well in there for even MORE moistness? 🙂
Hey Anna!
These were PHENOMENAL! This is actually the first recipe I tried of yours, but totally not the last. Maybe I will do a Julie and Julia redo and make ALL of your recipes! Sounds fun to me 🙂 I loved loved loved these! Most crazy part, yesterday I was craving banana something – a bread, muffin, ANYTHING and then you posted these! Good job girl 🙂 they were spot on! Making more right now as we speak 🙂
Meghan (megzydoll on Twitter :))