banana cinnamon protein quick bake

banana.

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mashed.

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raw buckwheat flour.

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cinnamon + ground flax.

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protein powder.

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almond milk.

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cooked.

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doughy. thick.

muffin-bread.

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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. 

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Ashley