Creating eggless and gluten free desserts that are high in protein can be a challenge. I think I finally nailed it with these bad boys! Loaded with protein and high in fiber. A taste sensation that will make you come back for more. Plus they don't have too large of an impact on your waste line which is always nice! :)
Ingredients:
- Coconut oil to grease pan (or oil of choice)
- 2 bananas (ripe) mashed
- 1/2 cup unsweetened soy yogurt
- 1/2 cup almond pulp (leftover from making almond milk)
- 1/2 cup peanut butter (homemade from blended nuts)
- 1/4 tsp hazelnut extract
- 1 tbsp agave or honey
- 2 tbsp vegan cream cheese (Tofutti or other brand)
- 1 cup quinoa flour (quinoa toasted and blended/ground)
- 2 tbsp unsweetened cocoa flour
- 3 tbsp vegan carob chips
- 1 tsp cinnamon / 1/4 tsp allspice
- 2 tbsp hemp protein powder
- 1 scoop vanilla soy protein powder
- 2 tsbp flax meal
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup raisins
- 1/3 cup sliced almonds
- 1/3 cup flax seeds
- Preheat oven to 350 degrees. Lightly grease mini muffin pan with oil of choice.
- Mix the wet ingredients together.
- Mix the dry ingredients together and then slowly add to wet until it's mixed thoroughly.
- Place into greased pan. Bake 20 (+) minutes. (Until golden brown and toothpick comes out clean.)
