Cinnamon Pecan Protein Mini Muffins

I'm a sucker for muffins - blueberry, lemon poppyseed, you name it! Pecans are in peak season in the fall and having grown up in Texas where pecan trees seem to be scattered everywhere, I have a soft spot for the soft, buttery brown nut. Cinnamon + pecan work well together in these mini muffins to taste like fall itself. The extra protein helps support your muscles, immune system, and leave you feeling more satisfied because it digests more slowly. Enjoy these minis for a quick breakfast on the go or an afternoon snack!

Recipe

Makes 24 mini muffins. Serving size: 3 minis. Prep time: 5 mins | Cook time: 20 mins

INGREDIENTS:

• 1/2 cup almond flour

• 1/4 cup rolled oats (use gluten-free if needed)

• 3/4 cup vanilla protein powder (I used Tone It Up plant-based)

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 2 teaspoons cinnamon

• pinch of salt

• 2 tablespoons coconut oil, melted

• 1/4 cup pure maple syrup

• 1 cup milk (I used Fairlife for extra protein; could use almondmilk instead)

• 1 ripe banana, mashed

• 1 egg

• 1/2 cup pecans, chopped

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. Spray mini muffin pan with nonstick spray.

2. Combine all dry ingredients (the first seven ingredients) in a large bowl and whisk together. Add remaining ingredients to bowl, except pecans, and stir until combined. Then fold in pecans.

3. Use spoon to add batter to wells and fill about 3/4.

4. Bake for 20 minutes or until toothpick comes out clean.

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