We all know that breakfast is the most important meal of the day but sometimes it can be tough. Toast, fruit and oatmeal get boring and a full blown breakfast is high in calories as well as time consuming. But with my vegan protein brownie recipe, a grab-and-go breakfast treat has never been so quick and healthy!
- 3 medium, overripe bananas, 1 cup mashed sweet potato or 1 cup mashed pumpkin
- 1/2 cup smooth almond butter, room temperature
- 1/4 cup cocoa powder
- 2 scoops of protein powder of choice (preferably plain or chocolate)
- 2 tablespoons swerve sweetener (baking grade granulated erythritol) (you may use any sweetener you like but I chose swerve to keep it sugar free)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 teaspoon – 1 teaspoon espresso powder (optional)
- Preheat the oven the 350 degrees, grease a small brownie pan or loaf pan and set aside
- In a blender, food processor, or using your hands, combine all the ingredients until you’ve achieved a brownie batter texture
- Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces.
