This recipe for protein bread was born out of two interrelated passions: a passion for coffee and a passion for bread—particularly bread topped with almond butter! It's one of my favorite things to have for breakfast before heading to the gym. I get my carbs, protein, and a nice little punch of caffeine to dip into my double espresso or large Americano! What's not to love, right?
I baked these mini breads in a loaf pan, but if you don't have one, don't worry. Muffin tins work just as well and allow you to make three personal-sized servings, which is great for spreading this guilt-free treat throughout your week.
Want to make this recipe even better? Frost each muffin with your choice of protein frosting. Just whip together your chosen flavor of casein, some Greek yogurt, and milk. Not only will you up the protein content of your dish, you'll also add an extra layer of creaminess and flavor pow!
Ground almonds: 1/2 cup
Almond (or cashew nut) butter: 2 tbsp
Large whole egg: 1
Vanilla whey protein powder: 1/4 cup
Brown rice syrup: 2 tbsp (or granulated sweetener for a lower-carb option)
Freshly brewed espresso: 2 tbsp
Applesauce: 1 tbsp
Chopped pecans: 1-3 tbsp (depending on desired taste)
- Blend all ingredients except for the pecans in a food processor. Add pecans after blending in order to retain the crunchy texture.
- Bake at 320 F (160 C) for 10-15 minutes, being careful not to exceed the 15-minute mark. Check on the baked good after 8 minutes, especially if you bake the batter in muffin cups! As soon as a knife comes out clean, remove your treat from the oven.
- Enjoy with almond butter on top, or if you're a fan of icing, with some protein frosting. Just be sure to let the bread cool before you add the topping.
Serving size: 1/3 of a loaf or 1 muffin
Recipe yields: 3 servings