Gluten-Free Banana Protein Muffins - Danielle Walker Print

Gluten-Free Banana Protein Muffins

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5 from 6 reviews




  1. Preheat oven to 350F and prepare a 12 cavity muffin pan with paper liners. Set aside.
  2. Add all the ingredients except for the chocolate chips to a blender and blend on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand, saving a few. Sprinkle a few chocolate chips, hemp seeds, and oats over the top of each muffin.
  3. Bake for 20 to 22 minutes, until lightly golden, and a toothpick inserted into the middle comes out clean. Allow the muffins to cool in the pan for 10 to 15 minutes before removing to a cooling rack.. 


Store in an air-tight container for up to a week at room temperature, or in the refrigerator for 3 weeks. Freeze and reheat for up to 6 months.