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Not your traditional Banana Nut Bread Muffin

Peanut Butter and Chocolate Banana Nut Bread Muffin with Kale

By Shasta ScottPublished 3 years ago 2 min read
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Photo taken and edited by Shasta Scott

A few years ago, while searching the internet for the next diet that would hopefully change my life, I came across Wake the Wolves. "Kale All Day, Every Day," is their mantra. I was fortunate enough to get ahold of recipes they had created and tried as many smoothie and dinner recipes that I could. Their Sweet Potato Curry is by far my favorite dinner recipe. For years I followed their recipe for the perfect banana bread loaf, Nana's Banana Bread, mixing it up with dark chocolate chips and walnuts every once in a while or just simply adding kale. After learning what it's like to work at a grocery store bakery, I felt that to be a true baker I needed to come up with my own recipe. Not that you're not really baking there, we just didn't get to mix anything from scratch anymore. (I always seem to find myself where what generations before were doing has since no longer continued. Like starting uniforms the year I go to middle school or all the field trips being taken away.) I wanted to incorporate what I had learned from the recipe they had provided and put my own twist to such a classic tradition of banana bread by adding peanut butter and protein powder.

Over the last two or three years I've been experimenting with adding protein powder to pre-made muffin mixes. Mixed berry, orange cranberry, and blueberry muffin mixes from the store with vanilla protein powder *kisses to the chef! Knowing that chocolate chips go perfectly with banana bread I decided to take what I'd learn and add chocolate protein powder to this recipe. As with any recipe, if you need to make substitutions based on the ingredients you have in your pantry, then please make the substitutions you need to. Living with a roommate who has taken on being vegan whole heartedly, I honestly wanted to try and create a recipe that was completely vegan. We all have different reasons for choosing to become a vegan, to save more animals, to be healthier, or just out of personal taste and preference.

Ingredients

  • 2 1/2 cups Flour
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 scoop chocolate protein powder
  • 1 1/2 cups chopped kale
  • 2 1/2 large ripe bananas
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 tablespoons crunchy peanut butter
  • 1/4 teaspoon vanilla extract
  • 1/4 cup almond milk
  • 2 eggs or equivalent using Bob's Red Mill Egg Replacer

Directions

  1. Preheat oven to 350º Fahrenheit. Line a cupcake tray with cupcake liners.
  2. In a large bowl combine flour, both sugars, protein powder, salt, baking soda, and baking powder.
  3. Peal your bananas and place in a medium bowl, mash with a fork or potato masher. (A whisk works well also.)
  4. Once mashed add your vanilla extract and milk to the medium bowl and stir to combine with bananas. (If adding regular eggs add to this mixture, otherwise wait.)
  5. If using Bob Red Mill's Replacer, add to dry ingredients. Add Kale and wet ingredients to the large bowl with the dry ingredients add peanut butter last.
  6. Mix until fully combined, should have a thick batter consistency.
  7. Using either a spoon or 1/4 cup measuring spoon, portion into 12 equal muffin/cupcake liners.
  8. Bake at 350º Fahrenheit for 25-35 minutes or until a toothpick comes out of the center of the muffin clean.
  9. Cool for 10 minutes on a wire rack and serve when ready!

**If using the egg replacer this recipe would be considered vegan and vegetarian friendly.

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