NUTRITION

SERVINGS

INGREDIENTS

0.75 medium banana

0.75 cup egg whites

0.5 cup non-fat Greek yogurt

0.25 cup oat flour

2 tablespoon collagen peptides

0.25 ounce walnuts

0.5 tablespoon ground flaxseed

1 teaspoon Ceylon cinnamon

1 teaspoon baking powder

0.5 teaspoon vanilla extract

0.13 teaspoon sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a small loaf pan with a small amount of coconut oil or parchment paper.

• 2

  In a large mixing bowl, mash the ripe banana with a fork until it reaches a smooth, liquid-like consistency.

• 3

  Add the egg whites, non-fat Greek yogurt, and vanilla extract to the banana, whisking vigorously until the mixture is fully combined and aerated.

• 4

  In a separate bowl, whisk together the oat flour, collagen peptides, ground flaxseed, Ceylon cinnamon, baking powder, and sea salt to ensure no clumps remain.

• 5

  Gradually fold the dry ingredients into the wet mixture using a spatula, stirring gently until just incorporated to keep the loaf light and airy.

• 6

  Pour the batter into the prepared loaf pan and smooth the top with your spatula.

• 7

  Roughly chop the walnuts and sprinkle them evenly over the surface of the batter, pressing them in slightly so they adhere.

• 8

  Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

• 9

  Remove from the oven and let the loaf cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.