At the end of the week there are inevitably two bananas hanging from fruit stand brown and lonely. My son is the only one in our house who eats bananas and he usually forgets about them. Luckily, everyone around here loves banana bread!
I chose muffins instead of bread this time so the kids could grab them on the go before or after sports practice. They are the perfect exercise fuel with a boost of natural sugars from the banana and added protein.
I love what’s in these muffins and what is not – no gluten, no grains, no dairy, no added sugar!
Ingredients:
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/2 tsp Cinnamon
- 3/4 cup Lakanto Monkfruit Sweetener (or other 1:1 substitute)
- 1 1/4 cup Almond Flour
- 1/2 cup Vanilla Protein Powder**
- 1/2 cup Coconut Oil, melted
- 2 Eggs, room temperature
- 1 tsp Vanilla Extract
- 2 large (or 3 small) ripe Bananas, mashed
Instructions:
- Preheat the oven to 350 degrees and line 12 cup Muffin pan with parchment paper liners.
- Whisk together the baking powder, baking soda, salt, cinnamon, sweetener, flour, and protein powder in a medium bowl.
- In a separate bowl, stir together oil, eggs, vanilla, and bananas.
- Add the wet ingredients to the dry ingredients and stir until well combined, then divide batter into 12 muffins cups..
- Bake for 20-22 minutes or until the center springs back when lightly touched. Remove from oven and allow to cool for 5 minutes before removing from the pan.
**My protein powder (that you can check out HERE) contains chia seeds which is awesome to add a little bit of healthy fats. However, chia seeds also act as a binder which is often missing in gluten free baking. If you use a protein without chia seeds you may end up with a different texture. You could experiment with adding 1/2 tsp chia seeds or xantham gum.
