Yay, another recipe sweetened with bananas! I’ve been baking with bananas a lot recently because we have so many at home. My dad literally buys 30-40 per week because we all eat a lot of them. When I see them turn a bit black, I steal them, hide it in my “secret spot” to let them ripen more before I bake with them.
The darker they are, the sweeter the baked product will be!
Recipe Yields: 24 mini muffins or 12 regular sized muffins
- 1 cup flour (I used 1/2 cup oat, 1/2 cup spelt)
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 6 tbsp Natural Citizen Protein Powder
- Use code “WINNIEBBG” for $10 off
- 1 chia egg (1 tbsp chia seeds w/ 3 tbsp water soaked till thickened for 15-20 minutes)
- If you aren’t strictly vegan, you can just use 1 whole egg
- 3 ripe bananas
- 1/2 cup almond milk (I use Trader Joes)
- 1/2 cup unsweetened applesauce (I use Trader Joes)
- 1/2 cup fresh blueberries (coated in flour) – this prevents them from bursting
I used silicone cups for baking this time & it was the EASIEST clean up & requires no oil before pouring the batter it. After, it slips right out. Perfect? Yes, so perfect.
Here are the links to them:
1. Mini Silicone Cups – 24 count – 6 colors
2. The New York Baking Company – 24 Silicone – Regular
Would you look at that?? POPPED RIGHT OUT. So easy.
Whats awesome is that you don’t need to put them in muffin tin trays. They can stand up on its own and when it bakes, it retains it’s shape. HOW AWESOME IS THAT? Very.
Naturally sweetened by bananas & blueberries.
No oil needed.
- Preheat oven to 350 F.
- Mix together 1 tbsp chia seeds & 3 tbsp water. Leave in fridge for 15-20 minutes until it thickens.
- In a large bowl, mix together flour, baking soda, baking powder, salt, cinnamon and protein powder.
- In another bowl, mash all 3 bananas. Then add in almond milk, applesauce & chia egg.
- Gently stir in wet ingredients to dry until well incorporated.
- Coat blueberries with 2 tbsp flour.
- Fold blueberries into your mixture.
- Line muffin cups & pour batter until 3/4 full.
- For mini muffins, bake for 25 minutes. For large muffins, bake for 35 minutes.
Nutrition Facts: Per mini muffin
Calories: 49 calories
Carbs: 9 grams
Protein: 2.3 grams
Fat: .8 grams
Sugar: 3 grams