Whether you’re a mom of four or a studious undergrad, everyone needs a well-rounded meal. Your plate should be covered in a rainbow of vegetables, fruits and some form of protein. But sometimes, you don’t even know where to begin. Why not try the breakfast table? These rise-and-shine muffins have all the essential food groups: fruit, veggies and…chocolate, of course. Not to worry. You’ll also get a kick from delicious, plant-based protein. With all bases covered, your mission is complete.
gluten-free
Ingredients
3 large bananas
1/4 cup smooth almond butter
2 Tbsp. coconut oil, softened
1 Tbsp. honey
1 tsp. vanilla extract
2 scoops Designer Protein Aria Women’s Wellness Vanilla Plant Protein
1/2 cup coconut flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
2 eggs at room temperature
1 cup shredded zucchini
1/2 cup dark chocolate chips
Directions
- Preheat oven to 350 degrees F and line a muffin pan with paper liners.
- In a large bowl, use an electric mixer to combine bananas, almond butter, coconut oil, honey and vanilla until smooth and creamy.
- Add eggs one at a time, mixing on medium speed until well combined.
- With mixer on medium-low speed, add protein powder, coconut flour, baking soda, baking powder, cinnamon and salt. Mix until just combined.
- Fold in zucchini and chocolate chips to incorporate.
- Pour batter into prepared muffin pan and bake 25-30 minutes, or until a toothpick comes out clean.
- Let muffins cool completely before serving.