Pumpkin Protein Rolls with Peanut Butter, Honey & Banana Topping

Since I sometimes pull myself out of bed to get in a morning workout, I need two options for breakfast. One before I workout and one after. I'm kind of like a hobbit (second breakfast haha...get it?). Anyways, I saw this awesome recipe for pumpkin cinnamon rolls (http://www.fitnessrxwomen.com/life-health/jaime-baird/pumpkin-cinnamon-rolls/).

Not surprisingly I had most of the ingredients on hand, but I did change the recipe slightly. They were REALLY easy and they turned out really yummy and I can't wait to gobble a few after CrossFit tomorrow morning! Protein packed and filled with pumpkin, I love these! Enjoy! 

~ Ingredients ~

Makes 4 servings (3 rolls per serving)

For the Rolls

• 3/4 cup pumpkin puree
• 4 1/2 scoops of vanilla protein powder
• 2 tsp pumpkin pie spice
• 3 tbsp coconut flour (not sure if you can substitute with something else)
• 2/3 cup egg whites
• 1 1/2 tsp baking powder

For the topping

• 1 banana
• 3 tbsp natural peanut butter (any nut butter)
• 1 tbsp honey

~ Directions ~

Start by heating the oven to 375 degrees (190 C) and spray a muffin pan with cooking spray.

In a medium sized bowl, mix all ingredients. No certain order.

Looks about like the photo below.

For the topping, mash the banana and mix with peanut butter and honey. The topping is optional of course. They taste good by themselves as well.

When you form the rolls, make them about 2 tbsp in size. They are bigger than the photo makes them look.

Put one roll in each muffin form and bake for about 10 minutes. 

Pull the pan out and flip each roll. Bake for another 3-5 minutes. If some feel a little "squishy" or wet, go for 5 minutes.

After you take them out, let them cool for a few minutes then spread on the topping. Put the leftovers in the fridge to keep them fresh!

Bam! Pumpkin Protein Rolls with Peanut Butter, Honey & Banana Topping.