Description
Ingredients
Units
Scale
- 1 cup gluten free 1:1 flour (148-150 grams)
- 1/4 cup blanched fine almond flour (28 grams)
- 1/2 cup vanilla protein powder (about 60-65 grams, depending on the brand) *see notes
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (220 grams) mashed very ripe banana (about 2 1/2 to 3 medium bananas)
- 1/3 cup maple syrup or honey
- 2 large eggs, room temperature
- 1/4 cup refined avocado oil or melted refined coconut oil, room temperature
- 1/3 to 1/2 cup nondairy milk (see extra protein note)
- 1 teaspoon vanilla extract
Optional Mix Ins
- 1/3-1/2 cup dairy-free mini chocolate chips, chopped nuts, dried cranberries, etc.
Instructions
- Preheat the oven to 350°F. Line or grease a 12-cup muffin pan; set aside.
- In a large bowl, whisk together the gluten-free flour, protein powder, baking powder, baking soda, cinnamon, and salt.
- In a separate large bowl, whisk together the mashed banana, maple syrup or honey, eggs, oil, milk, and vanilla.
- Add the dry ingredients to the wet ingredients and stir until just combined. If the batter is too thick or dry, add more milk, 1 tablespoon at a time. The batter should be thick but easily scoopable.
- Fold in the chocolate chips, if using.
- Divide the batter among the prepared muffin cups, filling each about two-thirds to three-fourths full.
- Bake for 18 to 24 minutes, checking the muffins around the 15-minute mark. They are done when the tops spring back lightly when pressed and a toothpick inserted into the center comes out mostly clean. Baking time will vary depending on the type of protein powder used.
- Let the muffins cool in the pan for 5 to 10 minutes before transferring them to a cooling rack.
Notes
For extra protein: Replace half the nondairy milk with plain Greek yogurt, using ⅓ to ½ cup total.
Protein powder tip: Plant protein creates a heartier texture and may need 1 to 3 tablespoons more milk, while whey produces a lighter, softer muffin and may need less.
Texture Tip: Avoid using more than 1 cup of mashed banana, or the muffins may become gummy.
Storage: Refrigerate in an airtight container for up to 3 days. Freeze cooled muffins for up to 3 months. Thaw in the fridge or at room temperature.
*Exact nutrition will vary depending on the flour, protein powder, Greek yogurt, and nondairy milk brands used.
- Prep Time: 15 minutes
- Cook Time: 18-24 minutes
- Category: baked good, baking, Breakfast
- Method: Baking, Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (General nutrition with protein powder + Greek yogurt)
- Calories: 180-200
- Sugar: 7-9 g
- Sodium: 150 -200 mg
- Fat: 6-8g
- Saturated Fat: 1 -1.5g
- Carbohydrates: 22-25 g
- Fiber: 2 g
- Protein: 8-10 g
- Cholesterol: 30-34 mg