Banana Almond Muffins

On 28 June, 2012 by Jackie

Lately I am always on the go and not at home very often, which makes trying to eat healthy a bit hard. Due to health reasons I am trying to cut down on the amount of sugar and junk food I eat which is posing to be a slight problem since I’m not always home to make healthy food. So I have decided to take a little old advice from my mom, but with a twist. Whenever we used to go on camping trips, boating on the lake, or just for fun, my mom would make a bunch of muffins and freeze about half. Before going out doing whatever, pull a muffin from the freezer, let it thaw on the counter, toss it in a toaster if you want it warm, and you have a freshly baked muffin!

Since I am constantly going back and forth from both jobs to home, I decided to make muffins but add a few scoops of protein powder to the mix to add a little more nutrients my body needs. I used a recipe from an old favorite cook book of mine, The Vegan Family Cook Book by Brian P. McCarthy. If you are vegan or interested in cooking vegan I highly suggest getting this book; the recipes are wonderful and made with everyday ingredients, not some crazy vegan ones, so they are easy to make and afford.

Now I know most muffins with bananas have walnuts, and I love those…but I only had almonds at home at the time and didn’t want to make a trip to the store. So I thought hey why not try it? Trust me, they turned out just fine.

What you will need:

Vegan protein powder (Preferably unflavored or vanilla; I bought mine at a local health food store)
2 1/2 Cups* flour
1 Tablespoon egg replacer powder (Can be found at grocery or health food store and stored for long periods of time; it’s worth it!)
1 Tablespoon baking powder
1/2 Teaspoon salt
2 Ripe bananas, smashed
1 1/4 Cups soy milk
1/3 Cup olive oil
2 Teaspoons vanilla
1/2 Cup sliced almonds

*If using protein powder, use 2 or desired number of scoops of protein powder into measuring cup, then add enough flour to make 2 1/2 cups. This way the protein is added, but recipe measurements are unchanged so muffins will come out correctly.

Preheat oven to 400 degrees.

Add protein powder and flour to measuring cup to make 2 1/2 cups. Mix together with whisk to get even mixture.

In a large mixing bowl, whisk flour, sugar, egg replacer powder, baking powder, and salt.

Smash bananas. To do so, I placed them in a tall glass and just used a spoon to smash away. Get rid of stress while you cook!

Use a large spoon, mix bananas, milk, oil, vanilla, and nuts into dry ingredients; stir until just moistened.

Line muffin tray with paper liners or oil. Add batter to fill cup about half way. I always place my muffin trays on flat cookie sheets for easy transport to and from the oven