Name: Gluten-Free Banana Protein Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup plain grass-fed Greek yogurt (or dairy-free yogurt – Cocojune is my favorite); 2 medium ripe bananas (200 g or 1 cup mashed); 2 large eggs; 1 1/2 cups (165g) certified gluten-free rolled oats; 3/4 cup (80g) finely ground almond flour; 1/2 cup (76g) hemp hearts (hulled hemp seeds); ¼ to ⅓ cup (100-120g) pure maple syrup or honey; 1 teaspoon vanilla extract; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 2 scoops (22g) collagen peptides (optional); 1/2 cup (90g) chocolate chips, mini or regular

Gluten-Free Banana Protein Muffins

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5 from 6 reviews

Author: Danielle
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Oven
Cuisine: American

Ingredients

Scale

1 cup plain grass-fed Greek yogurt (or dairy-free yogurt – Cocojune is my favorite)
2 medium ripe bananas (200 g or 1 cup mashed)
2 large eggs
1 1/2 cups (165g) certified gluten-free rolled oats
3/4 cup (80g) finely ground almond flour
1/2 cup (76g) hemp hearts (hulled hemp seeds)
¼ to ⅓ cup (100-120g) pure maple syrup or honey
1 teaspoon vanilla extract
1 1/2 tsp baking powder
1/2 tsp baking soda
2 scoops (22g) collagen peptides (optional)
1/2 cup (90g) chocolate chips, mini or regular

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Instructions

Preheat oven to 350F and prepare a 12 cavity muffin pan with paper liners. Set aside.
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.
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..

Notes

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.

Find it online: https://daniellewalker.com/gluten-free-banana-protein-muffins/