Berry Burst Muffins

berryburstmuffins

I ate these little guys up while on retreat last weekend!  Some others even helped themselves 😉

I was away at a vegetarian retreat last weekend and was so nervous that I wouldn’t get enough protein that I got in the kitchen and came up with these.   I laugh because I also brought homemade jerky with me.  I wanted to be respectful to the space, so I kept the jerky in the car.  During our afternoon free time, I would sneak out to the car, grab a handful of jerky and go for a walk.  On one of my meat walks I got to thinking, what are other’s thinking I’m doing?  Do they think I smoke?  Funny how I placed eating meat into the same category/stigma of smoking.  I must say I did miss my bacon 🙂

Berry Burst Muffins
 
Prep time
Cook time
Total time
 
Serves: 15-20
Ingredients
  • 1 c cashew butter
  • 3 ripe bananas
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbsp pure Canadian maple syrup
  • ½ tsp baking soda
  • 1 tsp apple cider vinegar
  • 4 heaping scoops protein powder (I used Sunwarrior)
  • 1 c organic blueberries
  • 1 c organic raspberries
  • 1 dark chocolate bar
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place cashew butter, banana, eggs, vanilla, maple syrup, baking soda, apple cider vinegar and protein powder in food processor. Blend until smooth.
  3. Fold in blueberries and raspberries.
  4. Line muffin tin with muffin cups. Spoon in batter until each cup is approximately ¾ full.
  5. Place one square of dark chocolate in the middle of each muffin.
  6. Bake 8-10 min.

 

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