BREADS/MUFFINS

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

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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

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.

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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.

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.

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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

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

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SALTED CASHEW BUTTER SWIRL MUFFINS

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 WITH PEANUT BUTTER MACA FROSTING

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.

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CHOCOLATE WALNUT CARROT CAKE MUFFINS

1 cup tigernut flour
1 1/2 scoops vanilla protein
1 tsp baking powder
1/2 tsp baking soda
1/2 cup oat milk
1/4 cup sweet potato nectar (can sub maple syrup)
1 banana, mashed
3 tbsp pumpkin spice granola butter (or any nut butter)
to taste: cinnamon, nutmeg, allspice, ginger, pink salt
1/2 cup grated carrot
1/4 cup chocolate chips
1/4 cup crushed walnuts
Preheat oven to 350F. Add all dry ingredients to bowl and mix. Add wet ingredients and mix again. Fold in carrot, chocolate, & walnuts. Pour into lined muffin tin. Bake for 25 minutes.

CHOCOLATE COFFEE MUFFINS

1 egg

2 bananas, mashed

1/4 cup chocolate almond butter (or any nut butter)

1/2 cup oat milk

1/3 cup cacao powder

1/2 cup SproutLiving Coffee Mushroom Protein

1/4 cup coconut flour 

Preheat oven to 400F & prepare muffin tin. In a large bowl whisk together egg, bananas, and almond butter. Stir in cacao until fully incorporated. Whisk in baking soda & oat milk until combined. Stir in coffee protein powder & coconut flour. Spoon batter into muffin tins & bake for 15-20 minutes.

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CHOCOLATE CINNAMON SNICKERDOODLE BANANA BREAD

1 cup oat flour

1/2 cup cacao powder

1/4 cup chocolate protein

1 tsp baking soda

1 1/2 cup mashed banana

1/3 cup cinnamon snickerdoodle nut butter

1/2 cup oat milk

splash of vanilla extract

Preheat oven to 350F. Mix dry and wet ingredients separately & then combine and mix again. Pour into lined pan and bake for 35-40 minutes. 

SALTED COOKIE DOUGH BANANA BREAD

3 bananas, mashed

3 tbsp date syrup

1/3 cup oat milk

1/2 cup nut butter

1 cup oat flour

1/4 cup tigernut flour

1/4 cup vanilla protein

3 tsp baking powder

Dash of cinnamon

Flakey salt to top

1/2 cup chocolate chips

Preheat oven to 350F. Mix wet ingredients in one bowl and dry in another. Mix together and fold in chocolate chips. Bake for 45 minutes and sprinkle with salt

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©2020 by Nikki Jahnke