Vegan high protein Tropical Banana Muffins
Garnished with Toasted Coconut & Red Cherry
With my pantry chock full of Paradise Candied Fruit, it was time to develop another recipe and use the nearly melting bananas that were on my counter. I wanted to make these truly vegan so instead of regular eggs, I made flax eggs which are SUPER easy to whip up. Just combine 1 tablespoon of flaxseed meal with 3 tablespoons of water, refrigerate for 30 minutes to 1 hour to allow the mixture to set and thicken and BADA BING BADA BOOM...you have yourself a flax egg.
1 Egg = 1 tbsp Flaxseed Meal + 3 tbsp water
For this recipe, I cracked open Paradise Fruit's Tropical Pineapple to create an island inspired muffin that would transport you away from the cold temperatures. And as I dream of summer, these are perfect to help you achieve your beach bod! They are packed full of protein using @vegunnutrition Vanilla Cream Cake Mass Gainer and a healthy dose of fiber to stave off any unwarranted snacking (Note: To save on some calories, use a regular vegan vanilla protein powder rather than a mass gainer). Lastly, to really give you some beach vibes, these are infused with a hint of coconut by using coconut oil, garnished with sweetened coconut flakes, and topped with a Paradise Fruit Candied Red Cherry.
So what are you waiting for? Pack your bags and let's escape to a tropical oasis by baking up some muffins!
2 ¼ cups whole wheat flour
¼ cup vanilla protein powder
½ tsp sea salt
½ tsp cinnamon
1 tsp ground ginger
2 tsp baking powder
½ tsp baking soda
3 very ripe bananas, mashed (~1 ½ cups)
⅓ cup coconut oil, melted
½ cup unsweetened apple sauce
1 tsp vanilla extract
3 tbsp flaxseed meal
9 tbsp water
¼ cup brown sugar
¼ cup granulated sugar
¼ cup Paradise Fruit Tropical Pineapple finely chopped
1 tbsp chia seeds
Sweetened coconut flakes for garnish
Paradise Fruit Candied Red Cherries for garnish
Yields 15-18 muffins
MAKE FLAX EGGS: In a small bowl, whisk together the flaxseed meal and water until well combined. Cover and refrigerate for 30 minutes to 1 hour to set up and thicken. Note: You can make these the night before and refrigerate overnight.
Preheat oven to 375°F. Line two 12-cup cupcake pans with 15 to 18 cupcake liners.
In a large bowl, sift together flour, protein powder, salt, baking powder, baking soda, ginger, and cinnamon. Set aside.
Melt the coconut oil in a small heat safe bowl in a microwave for 1 to 2 minutes. Set aside and allow to cool for 10 minutes.
In the bowl of a standing mixer, mash the bananas using a potato masher until smooth. Add the coconut oil, brown sugar, granulated sugar, flax eggs, and vanilla extract to the bananas. With the paddle attachment, mix until well combined.
Gradually add dry ingredients into banana mixture until well combined. Fold the candied pineapple and chia seeds in by hand using a spatula until evenly distributed.
Using a ¼-cup measuring cup, scoop and level the batter and fill each cupcake liner. It will yield about 15 to 18 muffins. In every unfilled space in the cupcake pan, carefully fill halfway with water.
Sprinkle the tops of each muffin with coconut flakes and place a cherry in the middle of each muffin.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days or freeze for up to a month.