Banana Nut Protein Muffins ~ Vegan, Gluten-Free & Dairy-Free

Our grocery store sells a bag of bananas for like $2 and they’re not even gross, mushy, overly ripe ones. I think they’re just the spare ones that people tear off and leave on the side. Nonetheless, I always buy a bag because they are great to freeze for smoothies or banana ice cream – Yum!  But today, I wanted to make some low-sugar, gluten-free, dairy-free, vegan (no eggs!) muffins.  Don’t be scared away by all that, I promise they are super easy to make.  Slap some almond butter on one right out of the oven and its pure heaven 🙂

muffins3Print Recipe

Makes 11 Muffins (you could probably stretch it to 12 – if you don’t eat the batter!)

3 flax eggs (3 Tbsp flaxseed + ½ cup water)
3 ripe bananas
1/4 cup raw coconut nectar, or sweetener of your choice – agave, maple syrup or honey if not vegan
1/3 cup unsweetened almond milk
2 tsp pure vanilla extract
1 cup almond meal
1/2 cup oat flour
2 scoops vanilla protein powder – I used Plant Fusion
1.5 tsp baking powder
1 tsp cinnamon
Pinch of salt
1/4 cup chopped walnuts – optional

Preheat oven to 350F and line a muffin tin with 11 or 12 paper liners.  In a large bowl, prepare flax egg by mixing flaxseed and water; let it sit for a few minutes to thicken.  Add bananas and mash.  Add remaining wet ingredients and stir.   In a medium bowl, combine all the dry ingredients and mix well.  Fold this into the wet ingredients until just combined – do not over stir!muffinsEvenly fill muffin liners with batter – oops missed one 😉  Add chopped nuts on top if you prefer.  Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the middle. muffins2 Remove from oven and let cool.  Store in an airtight container or freeze.muffins4Nom nom.

Nutrition info per muffin
183 Calories, 19g Carbs, 9g Fat, 9g Protein, 256mg Sodium, 10g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate.  It is meant to be used as a reference only.

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