These muffins are full of protein and rich in essential fatty acids! The perfect post workout treat to fill up, for brekky, or just a satisfying afternoon snack. I think they pair nicely with a hot cuppa rooibos tea, adding a tad bit of honey and almond milk. Or any tea or coffee for that matter!
Protein powders are a great way to sneak in some extra protein into paleo baked treats. This mixture has a little bit of everything, making for a super smooth yet dense consistency in the finished product. Enjoy the sweetness in these knowing that they are also totally nourishing and rebuilding your body.
- 1/4 cup chia seeds
- 1/4 cup almond meal
- 1/4 cup hemp seeds
- 1/4 cup pea protein powder
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup coconut oil
- 3 eggs
- 1 Tbsp ground vanilla bean or extract
- 3 very ripe bananas, mashed
- 1/8 cup raw honey
- 3 pitted dates
- 1 cup fresh blueberries
Preheat oven to 180°C / 350°F
Grease baking pan with coconut oil on the bottom and sides. (Great TIP: use your hands and fingers to grease and then rub the remaining oil from your hands onto your body! After all, beauty starts in the kitchen)
First, blend the chia seeds in a dry/clean high speed blender or coffee grinder until it becomes a powdery flour, and set aside.
Gently melt the coconut oil until it becomes liquid. Place both the oil and eggs in blender and whip until light and fluffy. Add in honey, vanilla and dates. Blend until the dates are completely dissolved with no large bits. Then add in bananas and blend until smooth.
In a separate bowl, sift/stir together the freshly ground chia powder and all remaining dry ingredients. Add to the blender full of wet ingredients and mix until fully blended together.
Pour batter into mixing bowl, and gently fold in the fresh blueberries. Optionally, you can also add some walnuts or pecans if you like a bit of crunch!
Pour batter into loaf pan, or muffin tray. Bake for 35-40 minutes in a loaf pan, or 25-30 minutes if you are making muffins. The crust will be a dark golden brown colour, and a toothpick inserted in the centre will come out clean when they are done.
Makes one loaf or about one dozen muffins. Allow to cool for about 5-10 minutes to serve them warm and fresh. Using a butter knife, gently lift the edges away from the pan and they will pop out perfectly.
The bread will come out very dense and moist. The best way to toast these is on a sandwich grill, or in a dry saucepan on the stove. Slather them in grass fed butter or ghee for a truly satisfying snack or brekky with a nice cuppa!
Enjoy your protein-packed indulgence!