banana muffins + breakfast cobbler
This time it was banana muffins and they are my best batch yet! You bet I used protein powder and for the first time baked with ghee. I really think ghee is a not-so-golden-secret baking ingredient. It completely transformed the texture and taste of these muffins.
Ghee is a class of clarified butter that is widely used in the Middle East. Its unique nutty flavor adds so much richness to food. I typically use it to make a buttery pumpkin latte and really not much else. The original plan was to use coconut oil for this recipe but once I found out I was completely out I thought I'd try ghee--best decision ever! These muffins turned out so moist and have the right amount of natural sweetness to them--the riper the banana, the sweeter the taste.
Pair these muffins with my overnight oatmeal recipe to make a breakfast cobbler! Chop up a muffin (or two), top with overnight oats and heat in the microwave. It's the ultimate morning treat that tastes sinful but will have your insides smiling.
Let's get to it and make some muffins, shall we?
Recipe makes 6 muffins. Double it for a full dozen.
Preheat oven to 350.
- 1 mashed ripe banana
- 1 teaspoon of vanilla
- 2 eggs (egg whites will work here too)
- 1/3 C melted ghee
- 1/2 TSP baking powder
- 1/2 TSP cinnamon
- 1 scoop of chocolate protein powder (vanilla is fine)
- 1 TBS coconut flour
- optional splash or two of almond milk if batter gets too thick
Add all ingredients to a bowl and mix well. If batter appears thin let it sit on the counter for 10-15 minutes to thicken up. If you feel it's overly thin or added too much liquid add a bit more protein powder or even ground flax--that always does the trick for me.
Pour batter into greased muffin tins and bake for about 20 minutes or do the toothpick trick to ensure the middle is cooked through.
Topping ideas: add your favorite nut butter on top or make a quick protein glaze (add a scoop of protein powder to a bowl and slowly add water or milk until a glaze is formed.)