Happy hump day! Things in Toronto are just starting to get back to normal but they are calling for thunderstorms again today. Oy, what craziness!!
Like a typical Canadian, I'll go from complaining about the weather to talking about food.
Last time we were at Costco, I picked up a jug of Complete Green protein powder. As much as I love my Vega Almondilla, because it contains nuts, the girls cannot take anything I make with it to school or daycare. So this plant-based protein powder seemed like a great alternative.
Big A still doesn't consistently eat the food I pack her for lunch and often what I find left over (aside from the veggies!), is the protein. Yogurt she will generally eat, but cheese is sometimes left untouched and a sandwich often comes back to me with the filling and crusts remaining. So I decided to make some high protein muffins she could take that would satisfy her ever present sweet tooth and give her some long-lasting energy. These fit the bill perfectly and were a hit with Little A too! Good thing because when she starts JK in September, I'll be packing a lunch every day for her too. Ugh!
Gluten-Free Banana Protein Muffins
3 ripe bananas, mashed
2 cups milk or water
1 tsp vanilla extract
1/4 cup stevia powder or xylitol or erythritol
1 scoop stevia-sweetened vanilla protein powder (30g)
1 cup coconut flour
1/4 cup ground flax seeds
2 tbls ground chia seeds
1/4 tsp baking soda
1/4 tsp ground cinnamon
Whisk together wet ingredients. Add dry and mix until combined. Divide batter into parchment muffin cup-lined muffin tin. Bake at 375 for about 25-30 minutes. Makes 16 muffins. Keep refrigerated for up to 5 days or freeze.