BREADS/MUFFINS

CINNAMON CRUNCH BANANA BREAD

2 bananas, mashed
2 eggs
1/3 cup non-dairy milk
1 tbsp apple cider vinegar
1 cup oat flour
1/3 cup coconut flour
2 scoops @sproutliving coffee mushroom protein
2 tsp baking powder
1/2 tbsp cinnamon
Mix dry and wet ingredients together separately then add wet to dry and mix again. Pour half of batter into loaf tin. Then add filling. Then pour rest of batter on top and bake for 45 minutes or until toothpick comes clean

For the filling:
1 cup chopped walnuts + 3 tbsp maple syrup + splash of vanilla extract + 1 tsp cinnamon + pinch of sea salt.
Preheat oven to 325F. Mix ingredients together in a bowl bake for 10 min. Stir nuts. Bake again for another 15 minutes taking out every 5 minutes to stir.

BLUEBERRY MUFFINS WITH A LEMON COCONUT YOGURT BROWN SUGAR GLAZE

1 3/4 cup gf 1:1 Baking Flour
1 scoop vanilla protein
1/2 cup coconut sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup coconut oil
1/2 cup almond milk
2 eggs
1 cup fresh blueberries
Preheat oven to 350F. Mix dry ingredients together in a bowl besides coconut sugar. Then in a separate bowl mix coconut sugar with wet ingredients. Pour into dry and mix again. Fold in blueberries. Bake for 18 minutes. *optional glaze is 1 plain coconut yogurt cup + 1 tsp brown sugar + 1/2 small lemon squeezed mixed together and poured over*

BREAKFAST CARROT CAKE

2 mashed bananas
2 eggs
1/4 cup coconut oil
1/3 cup maple syrup
1 tsp vanilla
1 cup gf 1:1 flour
1/2 cup buckwheat flour
1 scoop vanilla protein
1 tsp baking soda
Fck ton of cinnamon + nutmeg
1/2-1 cup grated carrots
Preheat oven to 350F. Mix wet and dry ingredients together separately then add wet to dry and mix. Fold in shredded carrots. Bake for 35-40 minutes or until toothpick comes clean.


High Protein PB Frosting
2 scoops vanilla protein
1 1/2 tbsp peanut butter
2 tbsp milk
*water until desired consistency
Add all ingredients together in a bowl and mix. Add more or less water depending how thick/thin you want it to be

CHAI SPICED PEAR CAKE

1 cup greek yogurt (I used dairy free mixed berry yogurt)

2 cups AP flour

1 scoop vanilla chai protein

1/2 cup coconut sugar

2 packets chai latte mix (or chai spice)

1/2 cup extra virgin olive oil

2 eggs (room temp)

2 tsp baking powder

1/2 tsp vanilla extract

1 pear, chopped

*Optional Glaze:

1 cup powdered sugar

2-3 tbsp nut milk

1 tsp chai spice

splash vanilla extract

Preheat oven to 350F. Mix eggs & sugar in a bowl and then add oil & vanilla & mix again. Add yogurt (not too cold) and mix into smooth consistency. Add all dry ingredients together besides pear to a bowl & mix. Mix into wet. Fold in pear. Pour into lined baking pan. Bake for 45 minutes or until toothpick comes clean. *optional glaze mix all ingredients together and pour over loaf once it has cooled

CHOCOLATE BANANA BREAD WITH PEANUT BUTTER MACA FROSTING

3 large bananas, mashed
3 eggs
3 tbsp coconut oil, melted
1 tsp vanilla extract
1/3 cup creamy cashew butter
1/3 cup coconut flour
1/3 cup cacao powder
1/2 tsp each baking soda & powder
3/4 cup chocolate chips
sea salt & 1/3 cup more cashew butter for topping
Preheat oven to 350F. Mix wet and dry ingredients separately. Mix together. Fold in chocolate chips. Fill muffin tins 1/2 way way full & add dollop of cashew butter to each & swirl with toothpick & sprinkle with sea salt. Bake for 25-30 minutes or until toothpick comes out clean

Chocolate Banana Bread:
2 bananas
2 eggs
1/3 cup nut butter
1 tbsp maple syrup
1/2 cup + 2 tbsp almond flour
2 scoops chocolate protein
2 tbsp cacao powder
1/2 tsp each baking soda & baking powder
Preheat oven to 350F. Mash banana and mix with rest of wet ingredients. Mix dry ingredients in separate bowl and add wet to dry and mix again. Line pan with parchment paper. Pour and bake for 45-50 minutes.
Frosting:
1/2 cup coconut cream
1/3 cup peanut butter
1/4 cup maple syrup
1 tbsp maca powder
Add all ingredients to food processor and blend until combined. Let sit in freezer for one hour before spreading on top.

PUMPKIN SPICE LATTE BANANA BREAD

1 & 1/4 cups tigernut flour

1/2 cup coconut flour

1/4 cup vanilla protein

1 tbsp pumpkin spice

1 tsp baking powder

2/3 cup Koia Vanilla Latte or nut milk of choice

2 mashed bananas

1/2 cup pumpkin puree

2 eggs

1/4 cup date pecan nut butter

Preheat oven to 350F. Mix dry ingredients in one bowl. Stir in wet. If the batter is still too thick, add another 1/4 cup nut milk or vanilla latte. Pour into lined bread pan and bake for 45 minutes or until toothpick comes clean

SALTED CASHEW BUTTER SWIRL MUFFINS

BANANA MACA + COFFEE CRUMB CAKE

3 ripe bananas
1/2 cup coconut sugar
1 tbsp maca powder 
1 tsp cinnamon
1/2 tsp salt
1/3 cup coconut oil
2 tbsp coffee
2 eggs
2 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
Preheat oven to 375F. Combine bananas, sugar, cinnamon, & salt. Beat in coffee, oil, eggs, & vanilla. Add flour, baking soda, maca and mix. Pour into lined loaf pan
Crumble Topping
1/4 cup butter
2 tsp cinnamon
1 tsp espresso powder
1/2 cup brown sugar
2/3 cup all purpose flour
Mix and spread on top of loaf. Gently press down. Bake for 40 min or until toothpick comes clean

VANILLA LATTE BANANA BREAD

1 & 1/2 cups tigernut flour

1/2 cup coconut flour

1/4 cup coffee mushroom protein powder

1 tsp cinnamon

1/4 tsp sea salt

1 tsp baking powder

1 cup vanilla latte (I used Koia)

3 mashed bananas

2 eggs

1/4 cup vanilla chia protein nut butter (can sub for any nut butter)

Preheat oven to 350F. Mix dry ingredients in one bowl. Stir in wet ingredients. Pour into lined loaf tin and bake for 45 minutes or until toothpick comes clean

PEANUT BUTTER BANANA BARS

1 cup oat flour

1/3 cup peanut butter powder

1/2 tsp baking powder

1/4 tsp baking soda

pinch of salt

1/4 cup maple syrup

3 tbsp peanut butter

1 egg

2 bananas, mashed

Preheat oven to 350F. Mix all dry ingredients together in a bowl. Mash bananas and mix in the rest of the wet ingredients. Combine wet + dry. Pour into lined baking pan. Bake for 15-20 minutes or until toothpick comes clean.

Salted Maple Peanut Butter Frosting

1/2 cup peanut butter

3 tbsp maple syrup

2 tbsp nut milk

pinch of salt

Add all ingredients together in a bowl and microwave for 15 seconds. Spread over bars after its done baking and cooled for at least 10 minutes.

CINNAMON RAISIN BANANA BREAD

2 1/3 cup oat flour
1 tbsp cinnamon
*optional 1 tsp each ground ginger & allspice
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder
2 eggs
3 bananas, mashed
1/2 cup plain kefir
1 tsp vanilla extract
2/3 cup raisins
Preheat oven to 350F. Mash bananas and mix in rest of wet ingredients. Set aside and mix dry ingredients together in a bowl besides raisins. Add wet to dry and mix again until combined. Fold in raisins. Pour into lined loaf tin and bake for 50-60 minutes or until toothpick comes clean.

BLUEBERRY NUTELLA S'MORES MUFFINS

3 bananas, mashed

1 cup hazelnut butter

1/2 cup blueberry granola butter

1/4 cup maple syrup

dash of vanilla or chocolate extract

1/2 cup cacao powder

Add ins: chocolate chips, mini marshmallows, and crushed graham crackers

Preheat oven to 350F. Mash bananas then add all ingredients together in a bowl and mix until you get a thick batter. Fold in chocolate chips, marshmallows, and graham crackers. Spoon into lined muffin tins and bake for 20-25 minutes or until toothpick comes clean.

MATCHA BREAKFAST CAKE

2 mashed bananas
2 eggs
1/4 cup coconut oil
1/3 cup maple syrup
1 tsp vanilla extract
1 cup gf 1:1 flour
1/4 cup coconut flour
1 tbsp @thejoyalife matcha
1 scoop @sproutliving vanilla protein
1 tsp baking soda
Preheat oven to 350F. Mix wet and dry ingredients together separately then add wet to dry and mix. Bake for 35-40 minutes or until toothpick comes clean.

Frosting
2 scoops @sproutliving vanilla protein
1 1/2 tbsp @88acres pumpkin seed butter
2 tbsp milk
*water until desired consistency
Add all ingredients together in a bowl and mix. Add more or less water depending how thick/thin you want it to be

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