September lunch boxes just got a whole lot yummier.
These Nana’Nut Muffins are ones for the box.
Almond flour packs the protein punch here. Find it in the store… or make your own!
How? Whip up some homemade almond milk, then instead of throwing the almond pulp in the compost, dry it out (in a dehydrator at 110F for 10 hours, or in the oven for 2 hours at the lowest setting), then blend it to a flour!
Devour these warm with some homemade jam, or pack them away for your next day at the office or adventure in the mountains.
Protein-Packed Vegan Almond Banana Muffins | Gluten-FreeCourse: Snacks, Dessert, BreakfastDifficulty: Easy
- Dry Ingredients
3 cups almond flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tbsp cinnamon
pinch of salt
- Wet Ingredients
2 flax eggs (mix 2 tbsp ground flax with 6 tbsp water, then mix and let sit 3 minutes)
3 ripe bananas
1/4 cup vanilla coconut yogurt (or plain and add 1 tsp vanilla)
1/4 cup maple syrup
1/4 cup plant milk
Chocolate chips (vegan)
- Pre-heat oven to 350F
- In a mixing bowl, mix together dry ingredients, set aside
- Mix together wet ingredients
- Add the dry ingredients back in, and mix until smooth
- Fold in the chocolate chips
- Fill each pre-oiled, or silicone muffin cup filled muffin tin hole 3/4 full
- Bake for 30 minutes. DONE
If you make these, make sure you tag @hookedonplants on instagram!
Need a guide towards a plant-based lifestyle? Try the 80/20 Plants Program
Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.
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