I don’t quite know how, but between my two sisters and me, we can finish an entire bundt pan of Monkey Bread in one morning.
First, we start off with the sticky bottom layer, where the butter, cinnamon, and sugar have all caramelized into a thick, decadent syrup. We then make our way to the soft, slightly underdone center- where the biscuits are perfectly soft and boast just a touch of cinnamon-sugar. Finally, we reach the crunchy top layer, where the cinnamon-sugar has baked off to form a sweet shell that seals in all the delicious goodness.
And then we look at each other and wonder where it all went, as we nonchalantly wipe the excess sugar off our pajama shirts.
And then we collapse on the couch and go into an almost comatose state, as we sleep off all the sugar we just ingested for the rest of the day.
I realize that this gluttonous, sugar-crazed behavior isn’t exactly the healthiest- especially on an occasion other than Easter brunch or a trip to my aunt’s river house. However, as you all well know, I am a cinnamon, breakfast, and dessert fanatic, so naturally I can’t resist enjoying a good serving of Monkey Bread every once in a while! My solution, therefore, has been to develop a healthier version of monkey bread! However, even with this the problem of me eating half the pan still remains…
My final, ultimate solution?
Monkey bread for one that you can make in a ramekin.
And that doesn’t include any yeast or tedious rising-time!
This monkey bread is whole wheat, high in protein, and completely dairy free. Additionally, while it does contain a bit of sugar, instead of loading up on butter, as the original recipe calls for, I chose to use a bit of coconut oil and then just 1/4 tsp of grass-fed butter (which is actually optional!) to still provide that irresistible buttery, caramel taste!
The best news of all? You won’t end up accidentally consuming 2000 calories worth of bread in 15 minutes and you won’t have to share with your sisters- this monkey bread is all for you! (And trust me, it actually makes a lot- so one serving will be quite enough.)
But unfortunately, knowing me, I’ll just take this recipe and triple it- making three ramekins of monkey bread instead of one. Because sometimes brunch food — monkey bread in particular — is just so good you have to get seconds. (Or thirds.)
Monkey Bread for One
- 1/4 c plus 3 tbs whole wheat flour
- 1/4 33g scoop vanilla protein powder
- 1/2 tsp baking powder
- pinch salt
- 1 tbs egg whites
- 1 tbs unsweetened almond milk
- 1 tbs honey
- 1/2 tsp coconut oil
- 1/8 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 1/2 tsp sugar
- 1/4 tsp melted grass-fed butter (optional)
Preheat oven to 350F. In a small bowl, combine melted coconut oil and honey. Add vanilla extract, milk, and egg whites. Stir together. Add 1/4 c flour, protein powder, salt, and baking powder. Stir until combined. Add whole wheat flour, 1 tbs at a time, until the consistency of a thick dough has been reached. Add cinnamon and sugar to a ziploc bag and shake until combined. Roll batter into 1/2 tbs balls. Drop one ball at a time into the cinnamon/sugar bag and shake until coated. Place coated balls in a greased ramekin. Sprinkle with remaining cinnamon and sugar. Drizzle with melted grass-fed butter, if desired. Bake for 14-16 minutes, or until risen and golden brown (and a toothpick comes out clean). Let cool for about 5 minutes. Flip over on a plate. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 1 serving)