banana cinnamon protein quick bake

banana.

mashed.

raw buckwheat flour.

cinnamon + ground flax.

protein powder.

almond milk.

cooked.

doughy. thick.

muffin-bread.

Banana Cinnamon Protein Quick Bake 

vegan, gluten free

• 1/2 banana
• 6 Tablespoons raw buckwheat flour
• 3 Tablespoons Raw protein
• 1 teaspoon cinnamon
• 1 Tablespoon ground flax meal
• 4-8 Tablespoons almond milk*

1. Mash the banana until egg-like.
2. Add in all other dry ingredients and stir together.
3. Mix in the milk, starting with 4 Tablespoons, and adding more until just a soft but thick batter is formed.
4. Grease a small microwave safe dish with butter/coconut oil/cooking spray.
5. Spoon in the dough [which should be like a very thick muffin batter] and spread evenly.
6. Microwave on high for 2-3 minutes, until the center is set.  If cooked long enough, the texture will not be at all gummy.
7. Release from the dish with a fork.

*recipe adapted 1/19/12 – Almond milk amount may vary, depending on your protein powder.  You are looking for a very thick batter, not pour-able.

nutrition stats: [calculated with RAW Protein – 17g protein per 1/4c serving]

cals: 301 fat: 5g carbs: 46g sugar: 7.3g protein: 20.5g fiber: 10g

tips/subs: Oat flour can be subbed for buckwheat.  3 Tablespoons pumpkin puree or 2.5 Tablespoons unsweetened applesauce can be subbed for banana.  If adding chopped nuts or chia seeds, add 1 Tablespoon more milk to prevent drying out. 

Ashley