Carob Banana Protein Muffins

(vegan, gluten-free)

I was tinkering in my laboratory (aka: messing about in my kitchen), trying to create a high-protein, high-fiber, fruit-filled breakfast muffin recipe. I found that an equal part of grain flour mix (millet and sorghum) with nut flour mix (peanut powder and almond flour) created a moderately sweet muffin with a good crumb as well as a solid amount of protein and fiber. After seeing peanut powder on the grocery shelves for years, I decided to add that into the recipe, and it worked like a dream.

INGREDIENTS

• ⅔ cup millet flour
• ⅓ cup sorghum flour
• ½ cup almond flour
• ½ cup PB Fit Classic powder
• ¼ cup tapioca starch
• 6 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons carob powder
• 4 tablespoons soy milk powder
• 2 teaspoons cinnamon
• 1 frozen banana, thawed
• 4 tablespoons ground flaxseed
• ½ cup firm silken tofu
• 1 tablespoon apple cider vinegar
• 1 cup water
• ¼ cup chopped dates
• 2 tablespoons raisins

INSTRUCTIONS

1. Preheat oven to 350°F. Grease muffin pans with shortening, canola oil, or cooking spray.
2. Whisk together flours, sugar, carob powder, soy milk powder, and cinnamon in large mixing bowl.
3. In a blender, blend banana, flaxseed, tofu, chopped dates, apple cider vinegar, and water. Let sit in blender base for 5-10 minutes to hydrate the flaxseed.
4. Add raisins to blender base and blend for a couple seconds to thoroughly mix into liquid.
5. Pour liquid ingredients into dry ingredients and mix until completely incorporated.
6. Ladle ¼ cup of batter into each muffin well.
7. Bake at 350°F for 20-25 minutes until a test toothpick comes out clean.
8. Remove muffins from muffin pans and let cool completely before serving.

Makes 14 muffins.

NUTRITION FACTS

Per muffin: 147 calories, 4.4g fat, 2.3g fiber, 6.1g protein