Some people like muffins in the morning, but I find a good muffin is yummy any time of day! I created these because they are a baked treat I can actually eat myself and share with my kids. I then discovered my husband loved them, too. Nobody in the family is left out with these moist and delicious delights. You can even frost them to disguise the muffins as cupcakes! This treat can also be made into a Monkey Bread by using the same batter in a bread tin.
Sweetened only with fruit and dairy/gluten/grain/soy/corn free – these can easily be made vegan (skip the eggs), but I don’t mind the egg for a little extra protein.
Recipe
Preheat oven to 350 degrees. In a large mixing bowl, combine the following:
- 1 1/4 cups almond meal
- 1/2 cup organic gluten-free oats (optional)
- 2 tbsp unsweetened cocoa powder
- 1 scoop chocolate or vanilla vegan protein power
- 1/8 tsp baking soda
- one packet pure stevia
In a small mixing bowl, combine the following:
- extremely ripe, smashed small banana
- 1 organic egg
- 20 drops liquid vanilla stevia
Pour small bowl mixture into the larger bowl mixture and stir in the following:
- 1/2 cup unsweetened almond milk
- 1 1/2 tbsp organic peanut or almond butter
Place parchment cup liners in a muffin tin and spray the bottoms with propellent- free avocado oil spray. Scoop the batter evenly into each muffin cup. If you can tolerate cacao, you can add a few nibs or chips to the top of each cup.
Put the muffin tin in the oven and bake for 25-27 min. A delicious aroma will fill the house and after you pull them out, let them cool for 10-15 min before the monkeys come to devour them.
Enjoy!
