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.