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 🙂

Enjoying them fresh with a healthy amount of butter 😋


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
2 eggs
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


  1. Combine all dry ingredients.
  2. Combine all wet ingredients with a fork, mash up banana and eggs, mix it well.
  3. Add the dry ingredients to the wet ingredients.
  4. Option to add chocolate chips, nuts, or shredded coconut to the mix.
  5. Distribute equally to muffin cups.
  6. Bake at 350 F for 18-22 minutes.
  7. 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)