Makes 2 muffins
This little recipe whips up quickly, and with the inclusion of protein power, will give you the strength to get through your morning with ease.
2 ½ TBLSP whole wheat flour
1 ½ TBLSP unbleached flour
1 ¼ TBLSP soy protein powder (optional)
½ teaspoon baking powder
Dash of baking soda
2 teaspoons brown sugar
Dash of cinnamon
1/2 fresh ripe banana
2 TBLSP almond milk
2 teaspoons vegetable oil
2 teaspoons pure maple syrup
1 teaspoon apple cider vinegar
2 1/2 TBLSP raisins or chopped dates
1 TBLSP walnut pieces
Preheat oven to 350 Fahrenheit. Lightly oil or line 2 muffin spaces in a muffin tin, or two ramekins.
- Place both flours, the protein powder, baking powder, baking soda, brown sugar, and cinnamon in a small bowl and stir to combine.
- In another small bowl, mash the banana, and stir in the almond milk, oil, syrup, and vinegar.
- Add the wet ingredients to the dry, stirring until just blended and then stir in raisins and walnuts. Don’t over-mix it!
- Fill the prepared muffin tins or ramekins and bake for 30-35 minutes or until done (when they pull away from the sides of the tin and when finger dents pop up again).
You'll devour both of these before you know it, but if you can control yourself, they're nice with faux cream cheese and a bit of fig jam.
- Replace banana with 1/2 apple, grated
- Replace banana with 4 or 5 TBLSP mashed figs (put them through the blender)
- Replace banana with 4 or 5 TBLSP mashed strawberries
- Replace banana with 4 or 5 TBLSP of peanut butter and replace the walnuts with peanuts
- Replace brown sugar in the dry ingredients with the same amount of blackstrap molasses in the wet ingredients
- Omit the protein powder and increase the flour to make up the difference for a non-muscular muffin.