In The Kitchen With Kat-Chocolate Peanut Butter Banana Protein Muffins

With my food choices being rather limited these days thanks to the newly discovered dairy allergy, I have not really been eating that much. I think I might be in mourning for cheese, but that's a post for another day.

Anyway, ingesting protein is super duper important for a myriad of reasons. A couple good ones are satiety between meals and not losing muscle mass. But when you don't want to eat due to existential pouting or you are super busy with homesteading things, well, it's good to have something easy on hand to nosh on.

That said, I don't keep tons of convenience foods around the place. They are expensive, I don't think ingesting tons of processed food, no matter how healthy the ingredients on the label are, is that great for your carcass, and also I grow a lot of what I eat and it would be rude to myself not to eat the stuff.

Okay, and I love the satisfaction that comes from creating and crafting a healthy, tasty comestible.

So, this morning, as my stomach reminded me I hadn't ingested anything since about 1pm the day before, I got out a few ingredients and my notebook. In about five minutes I had some protein muffins in the oven baking.

The conglomeration was a simple one, I threw some vegan protein powder, baking powder, almond flour, and peanut butter powder into a mixing bowl and gave it a whisk.

Then I plopped some peanut butter and mashed banana into the party. It's a party because the recipe's also sugar-free, my protein powder is sweetened with stevia, so the only sweetener is the bananas and that.

After giving the mixture a thorough stirring, I divided the batter into six greased muffin cups and popped the muffins into the oven for a bake.

The result was so, so tasty! Peanut buttery, chocolatey, nana-y goodness! The muffins had this velvety texture which paired nicely with this Earth Balance coconut butter spread I found at Grocery Outlet yesterday for $1.99.

There were smiles.

If you want your muffins to look muffin-like on top, make sure to smooth the batter after you load the tin. I just liked how my muffins looked like about to bloom iris flowers. Yes, I am a bit of a whimsical infant and no, I do not apologize for it.

Also, according to my calculations, each muffin clocked in at around ten grams of protein, so if you had a couple for breakfast you'd be doing something right protein-wise. Which is good because with it being spring I have eleventy billion tasks to do around the homestead.

Speaking of which, it's time to transplant pepper sprouts!

Hope you all enjoy this tasty breakfast nibble as much as I did should you decide to whip it up!

Peanut Butter, Chocolate & Banana Protein Muffins

2 Scoops chocolate-flavored protein powder (I used Orgain)
1 tsp baking powder
1/2 cup almond flour
2 TBSP peanut powder (I used Fit2B sugar-free)
1/4 cup peanut butter (I used Adams)
1 cup mashed banana

Preheat oven to 350 degrees Fahrenheit

Grease a six hole muffin tin

Add protein powder, baking powder, peanut powder, and almond flour to a mixing bowl and mix well

Add peanut butter and mashed banana and stir until batter is well-combined.

Spoon batter equally into prepared muffin tin. Place into preheated oven and bake for ten to twelve minutes.

Let cool in muffin tin for five minutes before devouring like a freshly freed raptor!

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And as most of the time, all of the images in this post were taken on the author's protein-free iPhone.