Ingredients
2 1/2 c. ripe bananas
3/4 c. brown sugar (or agave or maple syrup)
1/2 c. coconut oil
1 tsp. vanilla extract
1 c. whole wheat flour
1 c. flaxseed
1/2 c oats
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. sea salt
2 Tbs brown rice protein
1 c. walnuts, roasted & chopped
Tofu (optional)
Directions
1. Puree bananas.
2. Add brown sugar, brown rice protein, coconut oil and vanilla; mix well.
3. In large bowl combine remaining ingredients and add banana mixture.
4. Stir in nuts. Spoon into buttered (use coconut oil) muffin pans.
5. Bake at 350 degrees for 25-30 minutes.
Makes about 12 muffins.
2 1/2 c. ripe bananas
3/4 c. brown sugar (or agave or maple syrup)
1/2 c. coconut oil
1 tsp. vanilla extract
1 c. whole wheat flour
1 c. flaxseed
1/2 c oats
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. sea salt
2 Tbs brown rice protein
1 c. walnuts, roasted & chopped
Tofu (optional)
Directions
1. Puree bananas.
2. Add brown sugar, brown rice protein, coconut oil and vanilla; mix well.
3. In large bowl combine remaining ingredients and add banana mixture.
4. Stir in nuts. Spoon into buttered (use coconut oil) muffin pans.
5. Bake at 350 degrees for 25-30 minutes.
Makes about 12 muffins.