I am always out to find the next greatest gluten-free recipes that my kids will love. I am not exclusively gluten-free but I do feel much better when I’m not eating too much gluten and notice significant changes in my overall health. That being said, I had some bananas that needed using and wanted to see if I could come up with a banana muffin recipe that is not only gluten-free but also higher in protein…because, you know, I love protein! Well I found it, it’s a simple recipe but there are a few more ingredients than usual, feel free to freestyle a bit and sub out what you do have. And I’m happy to say that my kids did love them! I will definitely be revisiting this recipe soon, and thought it was too good not to share it 🙂
1 2/3 cups ground oats (I blended up rolled oats until fine like flour) – Use gluten-free oats if needed
1/3 cup ground hemp seeds
1 scoop Whey Isolate protein powder – approx 1/4 cup (Can use any protein powder here; collagen would also work well)
1 tsp baking soda
2 tsp cinnamon
2 very ripe bananas
1/2 cup unsweetened apple sauce
1/2 cup plain greek yogurt
1/4 cup maple syrup (or honey) – this isn’t really needed, I personally think they are fine just with the bananas
1 tsp vanilla extract
- Combine all dry ingredients.
- Combine all wet ingredients with a fork, mash up banana and eggs, mix it well.
- Add the dry ingredients to the wet ingredients.
- Option to add chocolate chips, nuts, or shredded coconut to the mix.
- Distribute equally to muffin cups.
- Bake at 350 F for 18-22 minutes.
- Let cool and enjoy!
Makes approx. 18 muffins (when filled 3/4 full), or 24 when muffin tins are 1/2 full.
Protein content of each muffin is 2.5-4 grams per muffin if you all all of the above ingredients (depends on muffin size)