Posted on Nov 10, 2013 in All Recipe Posts, Breads & Quickbreads, Breakfast, Fruit, Muffins, Nuts, Protein, Protein Muffins, Special Diet, Uncategorized | 8 comments

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I have been flat chat making chocolates and sorting out packaging for protein bars and a bazillion other things over the past two weeks.  But so much so that I have slacked off a little bit in my training.  While it is a truly exciting time (she says pushing her fear of failure aside … ), my training is important to me.  I’m a fidgeter.  I need to move.  So slacking off on my training usually results in

sad-face-psd78749

Sad face. 

Tears.

But sometimes it cannot be helped, right?   You just have to remember that some good things are happening right now and it is all worth it.  Because it really is … worth it, that is  :)

Meals at home have become a little less fussed over.   Keeping snacks and healthy quick meal options handy has been a priority.   A great healthy muffin fits that bill every time.   I’ve recently been switching between plain unsweetened almond milk and unsweetened vanilla.   As a rule, I’m of the “Just give me the unflavoured, plain, unsweetened <insert food or drink option>.  I’ll flavour it myself, thank you very much” school.  Boring, yes.  But hey, I end up with all the creative options that way :p  So, am I getting lazy?

You really can’t argue with a bit of vanilla, can you?  It’s vanilla.  It goes with literally everything.  It also means that if I suddenly find myself feeling too lazy to reach for the having run out of vanilla, vanilla almond milk means I don’t have to add any if I am making smoothies, muffins, ice cream, whatever.  Plus, a little vanilla makes an unsweetened almond milk taste fantastic.  I had an over-ripe banana sitting around begging to be thrown into a batch of muffins.  I had a need to make a batch of muffins.  You see where this is going …

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Be warned.  If you make these muffins to pop into lunch boxes, make sure you line your muffin tins with paper liners.  These are my typical moist, fall apart fruity style muffin.  They are glorious to eat but a fork is usually a great idea.  I love to break them open and top them with yoghurt and blueberries.

If you are dairy free, some whipped almond or cashew cream or coconut yoghurt would be awesome too.

They are gluten-free, and free of refined sugar.  They can be made dairy free by substituting out the casein protein powder.

They are also deeeelicious.  Serve them warm to enjoy their full flavour.

Macronutrient breakdown is included below the recipe.

Enjoy, folks!   I’m off to catch up on my training right now :D

Banana Vanilla Almond Breeze Muffins

Makes: 6 - 8 muffins

199 kcalories per muffin (1/6 of recipe)

14 grams

*You can make these lactose (dairy) free by substituting with more almond meal or your favourite vegan protein powder. I used Professional Whey Micellar Casein with great results.

**If you cannot find unsweetened vanilla almond milk, add one teaspoon of vanilla extract or paste to the recipe.

The coconut crunch is optional but amazing. While not the same, you could add a little shredded coconut instead or leave it out entirely.

Ingredients

    Dry Ingredients
  • 135 grams almond meal (flour)
  • 30 grams unflavoured casein powder*
  • 45 grams ple, Norbu (substitute Natvia or other granulated sweetener, or sugar)
  • 10 grams (2 level teaspoons) gluten-free baking powder
  • 20 grams Banaban Coconut Crunch (optional)
  • 110 grams over-ripe banana, sliced or chopped
  • Wet Ingredients
  • 52 grams whole egg (59 grams in the shell)
  • 185 millilitres Almond Breeze Unsweetened Vanilla**

Directions

Preheat the oven to 180C (350F). Line 6 to 8 muffin tins with paper liners and set aside.

Place the almond meal, casein, sweetener, baking powder, and coconut crunch into a mixing bowl and mix thoroughly with a fork to remove any lumps. Add the sliced banana and toss to coat the fruit with the dry mixture.

In a separate bowl, whisk together the egg and the vanilla almond milk.

Gently fold the wet mixture into the dry mixture with a fork. Use a light touch to ensure you do not overmix the muffin batter.

Divide between the prepared muffin tins.

Bake for 20 to 25 minutes until risen, golden and cooked through.

Set on a wire rack to cool before serving.

These are best served warm. They will keep for up to a week, stored in an airtight container in the refrigerator.

Notes

Variation: Chocolate Banana Almond Breeze Muffins Simply substitute unsweetened chocolate Almond Breeze for the vanilla almond milk in the recipe.

How easy is that?

http://chocolatechillimango.com/2013/11/10/banana-vanilla-almond-breeze-muffins/

Macronutrient Profile

I have included the macros for the recipe as stated above.   If you substitute ingredients or add in extras, you will need to account for these changes.

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