Y’all…Thanksgiving is THURSDAY.
That means crunch time.
Are you cooking a big feat for your family? Or are you going out to a four-star catered Thanksgiving brunch with relatives?
If it’s the first option, you probably have some prepping to do.
No big deal.
Thanksgiving is my favorite holiday.
Usually my dad and I cook a huge feast, but unfortunately he is out of the country for business and this Thanksgiving is going to be a bit different.
But, heres to a bit of change for once.
I guess I need to embrace it.
Before we all indulge.
Let me give you a shot of healthiness.
We are making muffins.
With this awesome protein powder that Nuzest sent me.
I chose to use their Cappuccino flavor in these muffins because I’m a coffee freak, so ya.
These muffins are ahhhhhbsolutely delicious.
I am usually very picky about my protein powders but after I did my research of Nuzest I got really excited.
Usually, I can’t find a protein powder without the word whey or a ton of other ingredients in it that I haven’t heard of.
Nuzest changes all of that.
Nuzest has developed what they call their “Clean, Lean, and Green” protein formula that consists of 100% vegetable protein isolate from European Golden Peas.
What shocked me even more is that each protein powder has five or less ingredients in it!
What the what?
Oh, not to mention this stuff is free of GMO’s, gluten-free, soy-free, and dairy-free!
Seriously, your muffins just got ten times better.
It’s definitely a protein powder that you can feel good about.
Plus, the combo of peanut butter, banana, and sweet potato is absolutely fall-tastic.
Yep, I’m extra cheesy today.
- 1 very ripe banana, mashed
- ½ c. sweet potato puree
- 1 c. all-natural smooth peanut butter
- 2 large eggs
- ¼ c. pure maple syrup
- ¼ c. Nuzest Cappuccino flavored protein powder
- 1 t. baking powder
- ½ t. salt
- maple syrup + peanut butter, optional topping
- For the muffins, preheat the oven to 350 degrees F. Line a 12 cup muffin tin w/ paper liners and grease each liner w/ cooking spray.
- In a large mixing bowl, combine the banana, sweet potato, peanut butter, eggs, and maple syrup until smooth.
- Stir in the protein powder, baking soda, and salt.
- Evenly divide the batter between each of the 12 muffin cups, filling each cup about ½ full with batter.
- Bake for 15-20 minutes, or until lightly golden and a toothpick inserted into the center of each muffin comes out clean.
- In a small bowl, combine 2 T. maple syrup w/ 2 T. smooth peanut butter.
- If you wish, drizzle each muffin w/ this glaze.