Breakfast is my absolute favorite meal of the day. Sure, dinner is fun and I honestly despise lunch, but breakfast - well it's the best. I usually struggle with what to eat for my first meal because it needs to be fairly large, protein packed, filling, portable, and above all, delicious. This new breakfast definitely fits the bill.
This muffin was inspired by the now infamous chocolate protein muffin by Pure2Raw (now PurelyTwins) with a few of my own tweaks:
- I added a little bit of banana since I struggle to get carbs in the morning/post-workout even though I know I need it.
- I swapped water for unsweetened almond milk.
- I didn't add any cocoa powder, but you better believe that I'm going to.
- I used egg whites instead of an egg because that's all I had on hand - we go through eggs like it's our job in this house so I tend to run out.
- I also added a bit of baking powder just to help it be a little less dense.
The egg whites and baking powder made the muffin souffle-eqsue. They rise big and tall in the oven and collapse when cooled but still retain that fluffy texture. You can top your muffin with anything you like - I prefer drippy homemade peanut butter mixed with some almond milk, because what isn't better when it's smothered in peanut butter?
Banana Protein Souffle Muffin
Yields: 1 muffin
Inspired by: protein muffin by Pure2Raw/PurelyTwins
1 scoop protein powder (I used my favorite, SunWarrior)
1/4 cup liquid egg whites
1/4 cup unsweetened almond milk
1/4 of a large banana mashed (or 1/2 of a small banana)
1 tsp. cinnamon
1/2 tsp. vanilla extract
1. Preheat oven or countertop oven to 350F. Grease ramekins with coconut oil, cooking spray, or oil of choice.
2. Mix all ingredients together in a bowl until fully combined and thick.
3. Pour batter into ramekins, leaving a bit of room at the top since they will rise.
4. Bake for 30 minutes.
5. Top with your choice of toppings such as coconut oil, nut butter, and berries.