Description
Vegan banana bread cookie cups filled with dairy free chocolate chunks. These were like thick and moist cookies.
Scale
Ingredients
- 2 scoops (60g) unflavored brown rice protein powder *
- 1/2 cup + 2 tbsp. (80g) whole wheat flour
- 1/2 cup granulated stevia
- 1/8 tsp. baking powder
- 1 flax egg (1 tbsp. flax + 3 tbsp. water)
- 1 tsp. vanilla extract
- 2 medium (220g total) very ripe bananas
- 1 tbsp. (14g) coconut oil
- 1/4 cup unsweetened almond milk **
- 1/4 cup (56g) Enjoylife dairy free chocolate chunks
Instructions
- Preheat oven to 375F. Mix brown rice protein powder, flour, stevia and baking powder. In a small bowl, make flax egg by mixing 1 tbsp. flax with 3 tbsp. water and let sit for about 5 minutes. Heat banana and coconut oil in a bowl until coconut oil is melted. Mash banana and coconut oil together until there are no chunks of banana. Mix flax egg, banana, almond milk and vanilla extract together. Combine wet and dry ingredients and mix well. Fold in chocolate chunks. Spray a muffin pan with cooking spray. Spoon batter evenly into 8 spots in the muffin pan. Bake for 13 minutes or until a knife comes out clean.
Notes
*If you use vanilla brown rice protein powder, you may want to use less sweetener depending how sweet the protein is.
**Depending on brand of protein powder, you may need more or less almond milk.
- Category: Dessert
Nutrition
- Calories: 150
- Sugar: 8
- Fat: 5
- Carbohydrates: 20
- Fiber: 3
- Protein: 7