September lunch boxes just got a whole lot yummier.
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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!
![](https://hookedonplants.ca/wp-content/uploads/2019/09/fullsizeoutput_9925-1024x770.jpeg)
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!
![](https://hookedonplants.ca/wp-content/uploads/2019/09/almond-banana-muffins-683x1024.png)
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-Free
Course: Snacks, Dessert, BreakfastDifficulty: Easy10
servings10
minutes30
minutesIngredients
- 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)
Directions
- 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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For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!
Such a fantastic recipe thank you! Excited to try this!