Banana Almond Muffins
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.
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.