This recipe is SUPER simple to make. These are ingredients I have in my pantry, I didn’t need to go shopping for anything! Feel free to switch up the pea protein for your own protein powder, as well as swapping out the cashew butter for your desired nut butter.
I added the quinoa, protein powder, egg and chia seeds for a boost of protein. I incorporated the nut butter for some healthy fats, which also come from the chia seeds.
1 cup gluten free flour
1 rip banana
1/4 cup white quioa
1/4 cup pea protein
1/4 cup cashew butter
2 tbsp raw local honey
2 tbsp chia seeds
3/4 cup almond milk
1/2 tsp cinnamon
1/2 tsp pink salt
2 tsp baking powder
Banana slices & Cacao nibs
1. Set oven to 375.
2. Mash ripe banana in big bowl, then add almond milk, cashew butter and egg.
3. Mix in the rest of the ingredients and stir until well combined.
4. Add optional toppings to the muffins. The banana on top is SO amazing and delicious.
5. Cook for 25 minutes.
6. Let cool completely, and voila!
Makes 12 muffins. Store in fridge up to one week in an air tight container.