If you love protein drinks, but hate all the chemicals, fillers, and artificial ingredients found in most powders, then you'll be super excited to hear that ALOHA has a new and improved organic, vegan protein powder made with thoughtfully sourced protein from plants, including hemp seeds, pumpkin seeds, and peas. ALOHA leaves out all those unhealthy, unnatural ingredients that are common in most protein powders in order to give us the purest protein possible.
All 18g of protein in ALOHA Protein are derived from organic sources and is the cleanest, purest real-food protein powder on the market. Enjoy as a meal replacement or as a part of a meal or snack. For example, here's a healthy spin on the classic banana nut muffin using ALOHA Protein. It's not only delicious, it's also low in carbohydrates and calories.
This quick and easy recipe makes about 16 muffins—make a batch for grab-and-go breakfasts all week!
Ingredients
All 18g of protein in ALOHA Protein are derived from organic sources and is the cleanest, purest real-food protein powder on the market. Enjoy as a meal replacement or as a part of a meal or snack. For example, here's a healthy spin on the classic banana nut muffin using ALOHA Protein. It's not only delicious, it's also low in carbohydrates and calories.
This quick and easy recipe makes about 16 muffins—make a batch for grab-and-go breakfasts all week!
Ingredients
- 2 cups almond meal flour (or tigernut flour)
- 1 1/2 tsp baking soda
- 1/2 tsp Himalayan salt
- 2 scoops ALOHA Chocolate Protein (or your choice of vegan protein powders)
- 3 ripe bananas
- 2 cage-free eggs (or vegan alternative)
- 1/2 cup Coconut Greek yogurt
- 1/2 cup coconut (melted) or tigernut oil
- 1/3 cup of chopped raw walnuts
Preparation
Preheat your oven to 350 degrees. Spray a muffin tin with non-stick cooking spray or fill with muffin wrappers. In a large mixing bowl mash the bananas with a fork or whatever works. Mix in the eggs, yogurt, and coconut oil. Stir vigorously for about two minutes, or until the mixture is smooth. In a separate bowl combine the drying ingredients. Make sure there are no lumps. Add dry ingredients to banana mixture and stir until dry and wet ingredients are well mixed.
Scoop the batter into the prepared muffin tins. Top with the chopped walnuts. Bake for about 20 to 25 minutes or until a toothpick comes out clean.
Cool for five minutes then remove to a wire rack to finish cooling.
Preheat your oven to 350 degrees. Spray a muffin tin with non-stick cooking spray or fill with muffin wrappers. In a large mixing bowl mash the bananas with a fork or whatever works. Mix in the eggs, yogurt, and coconut oil. Stir vigorously for about two minutes, or until the mixture is smooth. In a separate bowl combine the drying ingredients. Make sure there are no lumps. Add dry ingredients to banana mixture and stir until dry and wet ingredients are well mixed.
Scoop the batter into the prepared muffin tins. Top with the chopped walnuts. Bake for about 20 to 25 minutes or until a toothpick comes out clean.
Cool for five minutes then remove to a wire rack to finish cooling.
There are tons of recipe ideas over on the ALOHA blog, like this cauliflower deep dish breakfast pizza, so make sure you check it out.**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.
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