At every turn, we tuck the vibrant plant kingdom into our recipes. Sometimes it's more overt. And other times, we whip up a decadent breakfast and end up squeezing in a cup of zucchini. That's what happened here with the Plant Protein Morning Muffins. Each is a gluten-free delight, deliciously moist thanks to almond butter and aromatic from a classic combination of nutmeg, cinnamon, and vanilla. Within the batter is Sakara's Organic Protein + Greens Super Powder, weaving in 12 grams of organic plant protein plus grasses and algae rich in iron, phytonutrients, and critical enzymes, while the amino acids help sustain energy. Make a batch on Sunday and enjoy them at home or to-go, confident that you're nourishing consciously.
Ingredients:
Makes 8 muffins; 45 minutes
- 2 packets Sakara Organic Protein + Greens Super Powder
- 1/2 cup rolled oats
- 1 medium ripe banana
- 1/4 cup gluten-free flour
- 1/4 cup almond butter
- 2 tablespoons raw honey or pure maple syrup
- 1 flax egg (2.5 tablespoons ground flaxseeds mixed with 3 tablespoons water)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 cup carrots or zucchini, grated
- 1/2 cup chopped raw walnuts (plus extra for garnish)
- Pinch of pink Himalayan salt
- Optional: fruit of choice (suggested: blueberries, grated apple, strawberries, etc.)
Directions:
- Preheat oven to 350F. Add all ingredients except carrots, optional fruit, and walnuts to a blender or food processor, combining until you achieve a smooth and creamy batter.
- Transfer batter to a large mixing bowl, folding in the walnuts, apple, and carrots. Stir by hand until well combined. Grease a muffin tin with coconut oil and fill each cup 3/4 full (this should yield 8 muffins). Top each muffin with a few pieces of chopped walnut.
- Place in oven and bake for 30-33 minutes, until cooked through. Enjoy warm or cool. Refrigerate leftovers.
