Protein Banana Muffins

Gluten Free, Wheat Free, Dairy Free, Grain Free, Flourless

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These are so easy to make. They are a really handy snack to take with you on the go or are lovely with a cup of tea or coffee as a snack instead of that regular shop bought muffin. They can also be stored in the freezer and taken out to defrost when required!

Ingredients:
(Makes 10 Muffins)

3 Medium Bananas (around 240g)

2 Eggs

70g of Ground Almonds

60g of Soy Protein (I used vanilla Flavoured MyProtein)

40g of Honey

2 Tsp Vanilla Extract

25g of Coconut Oil

20-25g of Almond Milk

1 Tsp of Baking Powder

125g of Blueberries

Handful of flaked almonds to top (optional)

* Note: you can use the same recipe and bake it in a bread tin to make a banana bread (see http://nicolagray.com/2017/03/06/protein-banana-bread-2/)

The blueberries can be substituted for raspberries or other fruit of choice.

Soy protein bakes differently to whey protein. The quantities of ingredients may need to be altered slightly.

If you don’t have protein powder you can increase the quantity of almond flour to around 200-220g.

Method:

1) Preheat the oven to 180°C (fan oven).

2) Add the bananas to a blender and blend until smooth.

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3) Add the remaining ingredients (except the blueberries).

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4) Blend until smooth.

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5) Add the blueberries and mix with a spoon to incorporate.

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6) Pour the mixture into muffin cases.

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7) Top with some flaked almonds (optional).

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8) Bake in the oven for 20-25 minutes.

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Serve and Enjoy!

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Store in an airtight container or they can be stored in the freezer and taken out to defrost when required!