Vegan Protein Custard Cup Cake
Mid-meal munchies will be tamed with this super quick fix! It is the perfect blend of fiber and protein - with the added bonus of resistant starch and prebiotics from the banana flour. Crown your masterpiece with fruit or nut butter - or go all out with crushed cherries, pistachio pieces, and a sliver of dark chocolate. It is pure perfection!
For more recipes and articles on life from Marci, check out her website at Steward Chicks.
1 tablespoon coconut flour
1 tablespoon banana flour
1 tablespoon Nuzest Smooth Vanilla Clean Lean Protein
1 tablespoon ground flax
1 teaspoon baking powder
Pinch of cinnamon
1/2 cup warm water
1. Mix the dry ingredients in a small bowl. Add water and mix.
2. Coat a glass custard cup with coconut oil. Add the batter.
3. Microwave for one minute and thirty seconds.
4. Take the edge of a knife and run it around the side of the cup. Invert the cake onto a plate and top as desired. Enjoy!