ProGlow Vegan Banana Nut Protein Muffins
Photo sourced from Cooking Light.
Start Your Morning with Plant-Based Protein
Tasty treats and good nutrition can go hand-in-hand. These dairy-free, egg-free and gluten-free vegan muffins are delicious and provide a healthy boost of protein for all diets! Serving up an entire serving of ProGlow vStrong Plant Based protein, this breakfast option will keep you feeling full and satisfied for longer.
ProGlow vStrong is a vegan formulated protein blend made by isolating the protein from North American grown yellow peas. Peas yield high-quality protein that offers the muscle-building ability of whey protein without the dairy. As a bonus, it is also rich in iron and arginine and easily digested.
1 tbsp. ground flaxseed + 2 tbsp. water*
3/4 cup banana, mashed
1/4 cup unsweetened applesauce*
1 tsp. vanilla extract
65 g ProGlow vStrong Pea Protein Powder
1/2 cup oat flour
1/4 cup organic stevia blend
1/2 tsp. cinnamon
3/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/4 cup chopped walnuts
Preheat oven to 350 degrees F.
In a small bowl, whisk together ground flaxseed and water and let sit for 5 minutes to create a "flax egg."
Whisk together dry ingredients in a separate medium-sized bowl.
Add the mashed banana, applesauce and vanilla into the flax egg bowl and combine.
Mix wet and dry ingredients together until just combined. The batter should be creamy and not form stiff peaks. Add a few tablespoons of water, if needed.
Stir in chopped walnuts.
Divide batter between six lined muffin cups
Bake for 30-35 minutes until golden brown and a toothpick inserted comes out clean.
Let cool completely before eating. Enjoy!
Recipe adapted from No Excuse Nutrition.