Blender Banana Protein Muffins

Gluten-free, Dairy-free, and Ultra Delicious

From the blender to the table in just 30 minutes!

Gluten-Free Blender Banana Protein Muffins

These little gems are perfect for an easy breakfast, packed with protein and super fluffy!

Author: Elisa | Stability Nutrition

Servings: 12 muffins 

Ingredients:

• 3/4 cup unsweetened plant-based milk (soy milk will add even more protein)

• 2 eggs

• 1 tablespoon maple syrup

• 1 teaspoon coconut oil, or olive oil

• 2 ripe bananas

• 1/2 cup plant-based vanilla protein powder (I used OWYN's)

• 4 pitted medjool dates

• 2 cups rolled oats 

• 1 tablespoon baking powder

• 1/2 teaspoon cinnamon

• Topping:
  1/3 cup chopped walnuts (optional but fun!)

Instructions:

1. Preheat the oven to 350ºF. Line a muffin tin with parchment liners, or use a silicone muffin tray. If using the silicone muffin tray, lightly spray with olive oil to prevent sticking.

2. In a high speed blender, add all of the ingredients except the walnuts.  Blend on low until the ingredients get chopped up, then medium, then high, until a smooth batter is formed.

3. Poor/scoop the muffin batter into the prepared muffin tray, filling about ¾ full. Sprinkle the tops evenly with the walnuts.

4. Bake for about 23 minutes, until a toothpick inserted into the middle of a muffin comes out clean.

5. Let cool and enjoy!

Notes:

• I haven’t made these with alternative flours, so I would recommend following the recipe as written.

• For egg free, I would recommend using an egg replacer rather than a flax egg, for better texture.

• Stir in chocolate chips, raisins or walnuts to the finished batter if you want some variety.