I’m going to leave my words and insight for after the recipe, so here goes.
3 ripe bananas
4 scoops of plant protein (I use “Purely Inspired Organic Protein” in French vanilla)
1/3 cup of oil of your choice (I use butter flavored coconut oil)
1/3 cup of Lakanto Maple flavored syrup (you can use whatever low-carb brand you like)
3T arrowroot flour
½ tsp of baking soda
Preheat the oven to 375⁰F/190⁰C. Grease a muffin pan with your choice of oil. Fill each cup to almost the top. These do not rise much, so you will not have to worry about overflow. Bake for about 15 minutes. Once they have cooled, take them out and store in the refrigerator for up to 4 days.
For an extra treat and burst of protein, I like to dip these in a protein frosting. All you do is add a dash of Lakanto maple syrup to protein powder and add almond milk, one tablespoon at a time until it is the consistency you want. You can also add walnuts for even more protein and a lovely crunch.
I modified a paleo banana bread recipe to make these high in protein and lower carb. The macros for 1 cupcake is 106 Cals, 6g protein, 9g carbs and 5g fat. If you add protein frosting or walnuts, the macros will change. Also, if you are using a traditional protein powder, the amount of scoops may change. As long as the protein powder equals about 3-4 tablespoons. That may only be one to one-half scoops of traditional protein powder.
I needed a treat to get me through my sugar cravings and these always do the trick, especially with a hot cup of coffee! Let me know how these came out for you!
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