3/4 cup - Almond flour
3/4 cup - Vanilla Protein Powder
2 tsp - Cinnamon
1 tsp - Baking Powder
1/4 tsp - Salt
1 - Flax or Chia Egg1 tsp - Vanilla Extract
1/2 cup - Dates (soaked in warm water to soften)
3/4 cup - Unsweetened Almond Milk
1 - Banana (mashed)
a little - Coconut oil spray
- Prepare a flax/chia egg by whisking 1 Tbsp of flaxseed meal and 2 1/2 Tbsp of water. Let sit for at least 1 minute
- Preheat oven to 350 degrees
- Combine all dry ingredients in a bowl
- Combine all wet ingredients including the dates in the blender and blend until smooth
- Add wet ingredients to the dry ingredients and mix to combine
- Spray a mini muffin tin with coconut oil spray. Pour batter into the muffin tins. Bake for 20-25 minutes, or until a toothpick comes out clean
1 Tbsp - ground flax seed
2 1/2 Tbsp - water
- Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken.
- Add to recipes in place of 1 egg (as original recipe is written).
- It's not an exact 1:1 substitution in every recipe because it doesn't bind and stiffen during baking quite like an egg does. But I've found it to work incredibly well in pancakes, quick breads, brownies, muffins, cookies, and many other recipes.