Protein Packed Banana Muffins

 On Sunday afternoon my friend Miriam texted me the following: 
I made some gluten-free banana muffins. Can I bring some over?
Who am I to turn down homemade muffins? Back in March she helped me to bake my nephew's birthday cupcakes and she's also the one who gave me the recipe for the easiest granola bars ever. I am familiar with her baking; I will not turn it down!

I'm not super familiar with gluten-free baking. My friend Marissa at Sugar and Spice Gluten Free has let me taste some of the yummy, gluten-free desserts she has made. I really wouldn't have known that they were gluten free; they just taste desserty to me. These muffins that Miriam made were no exception. I took one bite and asked for the recipe. They were moist, packed with protein, and amazing.

The basis of the recipe comes from the blog Elana's Pantry. Below are the adaptations I made.

Protein Packed Banana Muffins
3 bananas
3 large eggs
1 T vanilla extract
1 T maple syrup
1/4 cup butter, softened
2 cups almond flour
1/2 t sea salt
1 t baking soda

1. Mash the bananas with a fork until smooth.
2. Add the eggs, vanilla, maple syrup, butter. Mix.
3. Mix the almond flour, sea salt, and baking soda. Mix thoroughly.
4. Mix the wet ingredients with the dry ingredients until completely combined.
5. Divide the batter into a greased, standard muffin tin.
6. Bake at 350ºF for 30 minutes.

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