These delicious and totally satisfying mini- muffins are not only a perfect breakfast and snack, but they are full of superfoods and so easy to make!! Best of all, they are grain free, refined sugar free, can be made vegan and 100% DanceFit Form nutrition plan- approved! Oh, and they are a part of the upcoming Winter Meal Plan (woo hoo!) They're also so easy and quick to make! Happy Baking!! =)
Almond Flour 1 cup
Arrowroot 6 tablespoons
Flax Meal 3 tablespoons
Tapioca Flour 2.5 tablespoons
Himalyian Sea Salt 1/4 tsp
1.5 tsp baking powder
2 Tablespoons Organic Chia Seeds
1 scoop Organic vegan vanilla protein
1/4 cup Organic Powdered Peanut butter
2 ripe Bananas
2 teaspoons Apple Cider Vinegar
2 Eggs (Use flax eggs for vegan version)
4 Tablespoons Maple Syrup
4 Tablespoons Coconut Oil, melted but measured when solid.
2 teaspoons Pure Vanilla Extract
In a large bowl, combine all the dry ingredients until well- incorporated and set aside. In a medium bowl, smash the bananas and coconut oil with the back of a fork until smooth. Add the rest of the wet ingredients and stir well with a wooden spatula until fully combined. Add the wet mixture to the dry one and mix until a thick ice cream- like batter forms. With a small ladle or small ice cream scooper, drop 1 scoop of batter, (about 3/4 of the way up) into a lined muffin cup pan. Do not fill to the top. Bake at 350 degrees Fahrenheit for approximately 20-25 minutes or until golden, and an inserted toothpick comes out clean.
Recipe makes about 12 mini- muffins.