Perfect for Breakfast, Post-Workout Snacks, or On-the-Go Fuel
By: Mitch Kramer
Looking for a tasty and healthy snack to fuel your day? Try these easy-to-make Gluten-Free Banana Protein Muffins. Packed with protein and fiber, they are perfect for a quick breakfast, post-workout snack, or an on-the-go treat.
Ingredients:
1 cup plain Greek yogurt
2 medium ripe bananas (200 g or 1 cup mashed)
2 large eggs
1 1/2 cups certified gluten-free rolled oats
3/4 cup finely ground almond flour
1/2 cup hemp hearts (hulled hemp seeds or flax seeds)
¼ to ⅓ cup pure maple syrup or honey
1 teaspoon vanilla extract
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup chocolate chips, mini or regular
Directions:
Preheat Your Oven: Set your oven to 350°F (175°C). Prepare a 12-cavity muffin pan with paper liners.
Blend Ingredients: In a blender, combine all the ingredients except for the chocolate chips. Blend on high until the oats are broken down and the batter is smooth and creamy.
Mix in Chocolate Chips: Stir in the chocolate chips by hand, reserving a few for topping.
Prepare Muffins for Baking: Pour the batter into the prepared muffin pan, filling each cavity about three-quarters full. Sprinkle a few chocolate chips, hemp or flax seeds, and oats on top of each muffin for added texture and flavor.
Bake: Bake in the preheated oven for 20 to 22 minutes, until the muffins are lightly golden and a toothpick inserted into the middle comes out clean.
Cool: Allow the muffins to cool in the pan for 10 to 15 minutes before transferring them to a cooling rack to cool completely.
These Gluten-Free Banana Protein Muffins are not only delicious but also provide a great source of protein and fiber. Enjoy them as a nutritious snack anytime!
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