I seriously cannot say enough about Clutch Bodyshop‘s Baking Mix! It’s a vegetarian/vegan friendly protein mix that you can use for waffles, pancakes, shakes, baking, raw recipes, and more. The taste is crazy good. It is naturally sweetened with stevia, so for those who prefer natural products, that’s another bonus.
You’d never know from the way they taste that these muffin tops are healthy and high in protein. These are great for breakfast, snacks, or even pre/post-workout.
“Clutch” Banana Muffin Tops
100g ripe banana
40g medjool dates
138g/9 TBSP liquid egg whites
½ tsp vanilla bean paste
¼ tsp pralines & cream extract
10 drops english toffee stevia
10 drops vanilla cream stevia
2 tsp cinnamon
baking stevia /sweetener of choice to taste(optional)
32g Bob’s Red Mill muesli (plus additional for topping, optional)
80g Clutch Baking Mix
½ tsp baking powder
1/ Preheat oven to 350 F.
2/ Combine everything except for the baking mix and baking powder in a blender and process briefly.
3/ Let it sit for several minutes for muesli and dates to soften, then process again.
4/ Pour into a mixing bowl and fold in the baking mix and baking powder.
5/ Divide batter equally into sprayed baking pan of choice (can make muffins, muffin tops, mini loaves, etc.).
6/ Top with additional muesli and bake for 8-12 minutes, depending on pan used.
Macros for the entire recipe (not including optional sweetener or muesli topping): 740cal/9.4 fat/97 carb/73g pro
Linking up with Kierstin for #RecipeFriday!
Also, linking with Amanda and Arman for Sweet and Savory Saturdays!