Protein Packed + Gluten Free + ZERO Added Sugar
| Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | 12 servings |
| Serving Size: 1 muffin | ||||
| Per Serving: | 223 calories | 9.6g protein | 10.4g fat | 30g carbohydrates |
Ingredient List
| Ingredient | Quantity | Specific Item I used |
| gluten-free all purpose flour | 1 cup | King Arthur Gluten-Free Flour |
| blanched almond flour | 1 cup | Nature’s Eats Blanched Almond Flour |
| vanilla protein powder | 6 scoops | Orgain Organic Vegan Protein Powder, Vanilla Bean |
| baking powder | 3 teaspoons | Clabber Girl Baking Powder |
| ground cinnamon | 1 teaspoon | High Quality Organics Express Ground Cinnamon |
| salt | 0.25 teaspoon | Morton Table Salt |
| dark chocolate chips | 0.5 cup | Meijer generic dark chocolate chips (can sub regular milk chocolate chips) |
| bananas (ripe) | 2-3 bananas | n/a |
| unsalted butter (softened) | 3 tablespoons | Land O’ Lakes Unsalted Butter |
| monk fruit sweetener | 0.5 cup | Lakanto Monk Fruit Sweetener 1:1 sugar replacement |
| eggs | 3 large | n/a |
| vanilla extract | 1 teaspoon | Morton & Bassett Premium Organic Vanilla Extract |
| skim milk | 0.5 cup | Fair Life Skim Milk |
Instructions
Pre-Heat Oven to 350 degrees.
Add baking liners to your muffin pan. Set aside.
Puree the ripe bananas in your standing mixer bowl.
Add the softened butter…
vanilla extract…
eggs…
and milk…
Whisk until eggs are evenly blended in mixture.
In a separate bowl…
add flour… you can easily order these from Amazon by clicking the links below!
baking powder…
cinnamon…
salt…
monk fruit…
and chocolate chips.
Mix well. Then add to standing mixer
Starting at the lowest speed (so you do not get a face-full of flour), blend the ingredients in the standing mixer (or with handheld mixer), then gradually increase to medium speed for about 30-45 seconds.
Using a spatula, add batter to your muffin pan! Bake at 350 degrees for 25-30 minutes. Check on muffins after 20 minutes, using a toothpick, stick it straight down in the middle of the muffin. I usually do this to multiple to make sure they are all baking evenly. The muffins are done when the toothpick comes out clean!
Enjoy! Muffins can be stored in an airtight container for up to a week. These make a great grab-and-go breakfast, snack, or post-workout fuel!
