- 2 large eggs
- 1/4 cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons almond butter
- 4 teaspoons maple syrup
- 1 banana
- 4 (1.5-ounce) slices multigrain bread
- Cooking spray
Crack eggs into a shallow bowl. Add almond milk, vanilla extract, and cinnamon; stir with a whisk to combine.
Combine almond butter and maple syrup in a small bowl. Cut banana lengthwise into 4 thin slices; cut crosswise into halves. Spread almond butter mixture evenly across bread slices. Top 2 bread slices with 4 banana pieces. Place remaining 2 bread slices over banana, sandwiching almond butter and bananas inside.
Heat a panini press to 425° or high heat. Dip sandwiches in egg mixture, and let excess drip off. Lightly coat grill plates of panini press with cooking spray, if needed. Arrange sandwiches on press. Close panini press, pushing down gently to flatten. Cook 3 to 4 minutes or until sandwiches are browned on the outside and hot in the center.
Place sandwiches on a cutting board. Cut in half diagonally. Serve hot.
Amount Per Serving Calories 228Total Fat 8.3gSaturated Fat 0.8gCholesterol 47mgSodium 228mgCarbohydrates 33gFiber 6gProtein 9g