Gluten Free & Dairy Free Banana Muffins (great way to use up protein powder too)
This simple gluten and dairy free muffin recipe can be nut free too if you omit the walnuts. Sometimes baking gluten free treats does not always come out so successful. The first time I baked these muffins, I used my mini muffin trays so that the muffins were not soggy. The mini muffins came out great with about 12-13 minutes bake time. The regular muffins worked out well too.
I have a lot of clients that purchase a protein powder and then find out that they do not enjoy it that much. This recipe uses protein powder, so it is a great way to finish up that mix you don’t enjoy too much. With some ripe bananas and some dairy free chocolate chips, you won’t notice the protein powder.
I used avocado oil for my muffins and the Enjoy Life brand allergen free chocolate chips. Enjoy!
https://detoxinista.com/protein-muffins/
PROTEIN MUFFINS
These Protein Muffins are the perfect way to sneak extra protein into your day. Made with unsweetened protein powder, they make a quick breakfast or snack on the go!
PREP 10 mins COOK 25 mins TOTAL 35 mins
SERVINGS: 12 muffins, or 24 mini muffins
INGREDIENTS US CustomaryMetric 1x2x3x
- 2 ripe bananas (about ¾ cup mashed)
- 3 large eggs
- ¾ cup oat flour
- ½ cup unsweetened protein powder
- ½ cup coconut sugar (I used brown sugar when out of coconut sugar)
- ¼ cup olive oil (I used avocado oil)
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
OPTIONAL ADD-INS
- ½ cup chopped walnuts or chocolate chips (I used the Enjoy Life brand of chocolate chips)
INSTRUCTIONS
- Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners. In a large bowl, mash the bananas until they look relatively smooth.
- To the bowl of mashed bananas, add in the eggs, oat flour, protein powder, coconut sugar, oil, cinnamon, baking powder, and salt. Stir well until the batter looks smooth, then fold in any of the optional add-ins.
- Divide the batter evenly between the 12 muffin cups. I usually use a ¼-cup measure to scoop the batter, but you may need to top them off with extra batter once all of the cups are filled. Bake at 350ºF for 25 minutes, or until the tops of the muffins feel firm to the touch.
- Let the muffins cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. The muffins can be served as soon as they are cool. Leftovers should be stored in an airtight container in the fridge for up to 5 days.
NOTES
Nutrition information is for 1 of 12 muffins without any extra add-ins. This information is automatically calculated using generic ingredients, so it’s just an estimate, not a guarantee.
*I tested this recipe with Garden of Life Unsweetened Plant Protein Powder, which has 44g of protein in a 1/2 cup serving. If you use a flavored protein powder, you may want to cut back on the added sugar in this recipe, and other protein powders may vary on the exact protein amount.
Note: The size of your bananas will affect how much these muffins rise. If you use bananas that are on the smaller side, the muffins will have more of a dome-shaped top. I used very large bananas in these photos, so the tops turned out slightly more flat. Just something to keep in mind!
NUTRITION
Calories: 177kcal | Carbohydrates: 17g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 173mg | Potassium: 207mg | Fiber: 2g | Sugar: 7g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
Author: Megan Gilmore