Looking for a new breakfast go-to? We love this recipe from Cameron of Freckled Foodie featuring the EVOLUTION_18 Afternoon Chocolate protein powder. Added bonus: they are gluten and dairy free!

Ingredients

Dry Ingredients:

• 2 servings of EVOLUTION_18 Afternoon Chocolate
• 1 1/3 cup oat flour
• 1 cup almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon

Wet Ingredients:

• 1 1⁄2 ripe banana
• 2 eggs
• 3⁄4 cup almond milk
• 1⁄4 cup coconut oil
• 2 tablespoon maple syrup
• 1 teaspoon vanilla extract

Directions

1. Mash the bananas in a bowl and add in all of the wet ingredients.
2. In a separate bowl, combine all of the dry ingredients.
3. Combine the two bowls and mix until the flour is absorbed.
4. Pour the mixture into a muffin tray and bake in the oven at 375 degrees for ~25 minutes.
5. Enjoy warm or store in the refrigerator for up to 4 days.

Serves 12