Ingredients:
3 ripe bananas (mashed)
1 large eggs
1/4 cup melted grass fed butter (or any nut butter of choice)
1/4 cup maple syrup or raw honey
1 tsp vanilla extract
3/4 cup of flour
1/4 cup protein powder (My preferred: Garden of Life Raw Protein Powder contains raw probiotics and is dairy free OR vanilla or unflavored, preferably plant-based for gut-friendliness)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
Pinch of salt
Optional mix-ins: dark chocolate chips (dairy-free), chopped walnuts, flax seed, or shredded coconut (I added chocolate and walnut chips in mine!).
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
Mash Bananas: In a large mixing bowl, mash the ripe bananas until smooth.
Mix Wet Ingredients: Add eggs, almond butter, maple syrup, and vanilla extract to the bananas. Whisk until well combined.
Combine Dry Ingredients: In a separate bowl, mix almond flour, protein powder, baking soda, baking powder, cinnamon, and salt.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir until a smooth batter forms. Fold in optional mix-ins if desired.
Fill Muffin Tins: Spoon the batter evenly into the muffin cups, filling them about 3/4 full.
Bake: Bake for 18–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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