If the thought of moist banana bread makes your mouth water, then you’re in for a treat with these delicious banana nut muffins. Each is perfectly sized for a satisfying snack, and comes with 10g of superfood protein, energizing MCTs and heart-healthy omegas. They’re also gluten-free, dairy-free and soy-free. Enjoy!
Banana Nut Protein Muffins (makes 12)
2 cups (16 oz.) organic almond meal flour
4 scoops Organic Super Protein
½ cup (4 oz.) chopped walnuts (plus 12 for toppings)
1 tsp. baking soda
½ tsp. sea salt
5 organic eggs (or your favorite vegan substitute)
1 cup mashed ripe bananas (approx. 2 large bananas)
6 tbsp. organic maple syrup
½ tsp. organic vanilla extract
Plus: 4-6 squares of dark chocolate for toppings.
- Preheat oven to 350 F.
- In a bowl, mix all dry ingredients together except the walnuts (almond meal flour, Organic Super Protein, baking soda, and salt).
- In a separate bowl or food processor, beat the 5 eggs then add wet ingredients (banana, maple syrup, and vanilla extract).
- Add pre-mixed dry ingredients into wet and mix until combined. Then add the chopped walnuts into the mixture.
- Spray a muffin tin with organic oil or line with paper muffin cups.
- Divide the batter evenly into muffin tin (makes 12) and top each muffin with a large walnut.
- Bake at 350 F for approximately 22-25 minutes, or until a toothpick or cake tester is inserted and comes out clean.
- Let cool and then drizzle melted dark chocolate over the tops.
- For added nutty goodness, serve with almond butter. Enjoy!
Enjoy at home or on-the-go!
Most store-bought muffins are filled with refined sugars and unhealthy additives. This gluten-free recipe is full of goodness that will keep you satisfied with long-lasting energy. Bake a batch anytime so you can savor this healthy treat at home or on-the-go.
Recipe by Jen Hulett. Touchstone Essentials’ Chief Creative Officer takes her creativity into the kitchen to create tasty recipes full of goodness.