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, vegan and 100% DanceFit Form nutrition plan- approved! Oh, and they are a part of the upcoming Winter Meal Plan (woo hoo!) I've included links to all the pantry item brands I use from Amazon to make it even easier. 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 teaspoons Apple Cider Vinegar
4 Tablespoons Maple Syrup
4 Tablespoons Coconut Oil, melted
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 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 for approximately 25 minutes or until golden, and an inserted toothpick comes out clean.
Recipe makes about 12 mini- muffins.