An easy recipe that makes use of those overripe bananas that you just don't want to toss. Makes for an easy metabolically efficient breakfast, or pop one into your bag for a midday snack at work.
These muffins are super moist and delicious and can be easily made into a loaf, cake or pancakes.
You will need about four small overripe bananas. Mash them in a medium bowl and combine them with the almond butter, avocado oil and eggs. Then add the dry ingredients.
Bake and that’s all folks! Make sure to allow the muffins to cool before devouring.
Cheers and happy baking!
Gluten free, diary free and grain free.
Prep time is 10 minutes
Makes 12 muffins
Here's how to do it:
- 3 eggs (large)
- 2 cups mashed Banana (about 4 small bananas)
- 1/4 cup Almond Butter
- 1 1/2 Scoop Vanilla Plant-based Protein Powder (I use Thorne VegaLite)
- 1/2 cup Almond Flour (I use Bob's Red Mill)
- 1/4 cup Avocado Oil (or butter)
- 1 tsp Baking Powder (I use Bob's Red Mill)
- 1 tsp Baking Soda
- Pinch of Sea Salt
Preheat oven to 350 degrees.
Line 12 muffin tin with paper liners for easy clean up and set aside.
In a medium bowl, mash about four small bananas to yield 2 cups.
In a large mixing bowl whisk together the eggs, banana, almond butter and oil.
Add the almond flour, protein powder, baking soda, baking powder and salt. Stir with a large spoon until fully combined.
Spoon the batter into muffin tins about 3/4 full.
Bake for about 15-20 minutes or until golden.
Cool for 10 minutes.
Remove muffins from tin and enjoy.
Refrigerate for up to 4 days.
CHO = 11g
PRO = 8g
Fat = 13g
Fiber = 2g
Metabolically Efficient: YES
Ratio: 11:8 = 1:1