Gluten-Free Banana Protein Muffins

Quick, easy, and freezable, these gluten-free banana protein muffins are a great addition to your weekly meal plan to crush sweet cravings while staying healthy!

Gluten-Free Banana Protein Muffins

Ingredients

  • 12 Egg Whites
  • 2/3 cup (50 g.) Old-Fashioned Rolled Oats
  • 2 (209 g.) Bananas
  • 6 tbsp. (96 g.) Apple Butter
  • ¼ tsp. Vanilla Extract
  • ¼ tsp. Ground Cinnamon
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 2 tbsp. (24 g.) Raw Cane Sugar
  • ½ cup (27 g.) High-Fiber Cereal (Nature’s Path Smart Bran)
  • 1 oz. (14 g.) Chopped Walnuts
  • 16 Paper Muffin Liners
  • Nonstick Cooking Spray (propellent-free) 

Directions

  1. Preheat oven to 350°. Line 2 muffins tins with paper liners (you will need 16). Spray paper liners with nonstick (propellent-free) cooking spray. Set aside.
  2. In a food processor or blender, combine egg whites, oats, bananas, apple butter, vanilla, cinnamon, baking soda, baking powder, and sugar. Pulse until batter is smooth. Fold cereal into batter. 
  3. Pour batter evenly amongst the liners and top with a small amount of chopped walnuts. Bake for 15-20 minutes, or until muffins have doubled in size and a toothpick inserted into the center comes out clean.
  4. Serve immediately or allow to cool completely before packaging into storage bags/containers to freeze. 

Nutrition

Per Serving (1 Muffin): 59 Calories; 4 g. Protein; Total Fat 0.8 g; Sat. Fat 0.1 g; 2 g. Fiber; 144 mg Sodium; 4 g. Sugar; 9 g. Carbs; 0 mg Cholesterol.

 

RECIPE ADAPTED FROM: K. KLEIN
PHOTOGRAPHY & STYLING: PETER MENDOROS
ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2022

 

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