Hi everyone! It’s been a while, as I’ve been busy, but I just had to share this recipe in a quick post. Whoo-wee. This one is good.
Inspired by my protein powered Maple Blueberry Granola recipe, I experimented with adding protein powder to banana muffins for a more balanced treat a while back. Muffins are so quick to make and make a great portable snack at work or for breakfast on-the-go but I find they don’t contain very much protein to keep me full. These muffins contain just that to help ward off cravings mid-morning and they are vegan and gluten-free to boot! They are moist (thanks to the banana and applesauce) so make sure you test for doneness by inserting a toothpick in a few muffins to make sure they come out fairly clean (a few crumbs are okay).
I hope you enjoy these delicious treats packed with nutrition from the blood sugar balancing protein, to the fibre from the flax and antioxidants in the cacao and cinnamon. Mmmuffins…the homemade healthy kind. 🙂
Protein-Packed Vegan Gluten-Free Banana Muffins (makes 9)
- 1 flax “egg” (1 tbsp. flax mixed with 3 tbsp. water)
- 2 large bananas, mashed
- 1/2 cup organic applesauce (I like Filsinger’s)
- 1/4 cup coconut sugar
- 2 tbsp. organic virgin coconut oil
- 1/4 cup sorghum flour
- 1/4 cup brown rice flour
- 1/4 cup quinoa flour
- 1/4 cup vegan vanilla protein powder (I used Sunwarrior)
- 1 tsp. aluminum-free baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/8 tsp. Himalayan pink salt
- 1/4 cup cacao nibs (you can fold them in the batter or sprinkle them on top)
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 9 paper cups.
- In a small bowl mash the bananas and mix with the applesauce, coconut sugar and flax egg. (I like using a large measuring cup to hold this mixture so I have less to clean up later.) Set aside.
- Mix together the dry ingredients (flours, protein powder, salt, baking powder, baking soda, cinnamon) in a medium bowl. Pour the wet mixture into the dry mixture and mix just until there are no dry parts.
- Spoon into batter evenly between the muffin cups. Sprinkle with cacao nibs.
- Bake for 20-25 minutes until toothpick inserted into a muffin in the middle of the pan comes out clean. Let cool 5 minutes in the pan before transferring the muffins to a rack to cool completely.
- Store in an airtight container for 3-5 days or freeze for later!