Cinnamon French Toast Protein Muffins

Erika Fox
@dishwitherika
Total
10min
Prep
10min

Wet Ingredients

  • 1 ripe banana, mashed
  • 1 cup Greek yogurt
  • 3 eggs
  • ¼ cup maple syrup
  • 1 tbsp almond butter
  • 1 tsp vanilla extract

Dry Ingredients

  • 2 scoops Cinnamon French Toast Ka’Chava
  • 1 cup almond flour
  • 1½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Optional (Toppings)

  • Optional toppings: walnuts, brown sugar, chocolate chips, etc.

How to make

  1. Preheat oven to 350°F and lightly grease a muffin tin. In a large bowl, whisk together all wet ingredients until smooth.
  2. In a separate bowl, whisk together all dry ingredients. Add the dry ingredients to the wet and fold until just combined.
  3. Divide batter evenly across the muffin tin, filling each cup ¾ full.
  4. Optional: Top with any desired toppings.
  5. Bake for ~20 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cool and transfer to a container. Store in the fridge for up to 5 days.