Super Protein Banana Bread Muffins with an Almond Butter Sidekick

Today was a gray day and banana bread was in order. 

Ingredients:

16g hulled hemp seeds
138g egg whites
16g brown rice protein
2g psyllium husks
116g banana
40g pea protein
10g coconut flour
5g vanilla flavoring powder
1 teaspoon baking soda
1 teaspoon baking powder 
1/2 tablespoon cinnamon
ground cloves
111g grated zucchini

Directions:

1. Mix/blend all the ingredients but the zucchini.

2. When all was nice and blended, I added 111g of grated zucchini (aka courgette) and mixed that in with a spoon. I was going to bake it into a bread but then thought, naaaaah… muffins :-D

2. I baked them for approximately 30 minutes at 180 C (356 F) in the oven. And oy! The end product was immense! The muffins were super moist, delicious, and topped with almond butter? Well, well, well… soooooooooo gooooooooood!!!! 

Macros per serving (out of 5):

107kcals
8.4g carbos (3.3g sugars/2g fiber)
14g protein (!!!)
2.2g fat


 

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