Gluten Free Banana Protein Muffins

Jul 7, 2021 Wellness, Recipes, Motherhood
Have some extra ripe banana's hanging out & need to do something with them? Or are you looking for something easy to make & delicious to boot? These gluten free Banana Protein Muffins should just do the trick.

- 5 ripe, soft bananas (brown spots are a good thing )
- 2 tbsp organic ground flaxseed
- 3 eggs
- 3 cups organic almond flour
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- dash of celtic salt
- 1 can of no salt added organic lentil beans (OPTIONAL but highly recommend! Trust me when I say, they won't taste them at all.)
- 1/2 cup dark chocolate chips or blueberries or walnuts (optional)

1. Preheat oven to 350 & spray silicone muffin tin with cooking spray (I prefer to make these more bite size so I do the smaller size muffin tin).
2. In your blender, add bananas, ground flaxseed, eggs, vanilla, cinnamon, baking soda, baking powder, salt & blend until smooth. If choosing to add in the organic lentil beans, blend them in here, as well!
4. Next add almond flour & blend to combine well until it's a nice, thick batter-like mixture.
5. Stir in any optional additions (chocolate chips, nuts, etc) with a spoon.
6. Pour into individual muffin tray slots & bake for around 25-30 minutes. Be sure that when you insert a toothpick it comes out clean.
6. Remove from the oven & let cool for about 15 minutes.

PS. You can store these at room temp for about 3 days or in the fridge for up to 7 days... but don't be surprised if they get eaten up quickly. Hope you enjoy! #glutenfree #bananabreadmuffins #simplehealthyrecipes #bewell #livehappy
Back to all posts