In a Baking Mood? These Gluten-Free Banana Nut Muffins Have 6.7 Grams of Satiating Protein
Jenny Sugar, from POPSUGAR Fitness
Ingredients
- 2 tablespoons flaxmeal
6 tablespoons water
3/4 cup unsweetened soy milk (or other non-dairy milk)
1/2 teaspoon apple cider vinegar
3 cups rolled oats (or 2 cups oat flour); save 1 tablespoon oats for topping
1 1/2 servings vanilla plant-based protein powder (I used Plant Fusion Vanilla Bean [1], which offers 21 grams of protein per serving)
1/4 cup organic sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3 large ripe bananas
2 tablespoons coconut oil
1/4 cup pecans, chopped
Directions
- Preheat oven to 350°F. Line a muffin tin with 12 paper or silicone cups.
- In a small bowl mix the flaxmeal and water together, and set aside.
- Whisk together the almond milk and apple cider vinegar, and set aside for a few minutes so the milk curdles.
- Add the rolled oats to a food processor and grind into a flour. Pour into a separate bowl.
- Mix in the protein powder, sugar, baking soda, salt, and cinnamon.
- Add bananas to the food processor and puree until smooth. Add in the coconut oil, flax mixture, and almond milk mixture.
- Add dry ingredients to the food processor and mix until combined.
- Let batter sit for 10 minutes before scooping into muffin cups, so the oats can soak up some of the moisture.
- Divide batter evenly among the 12 cups and sprinkle with the chopped pecans and rolled oats.
- Bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out dry.
Here's the nutritional info for one muffin:
Information
- Category
- Breakfast/Brunch
- Yield
- 12 mufffins
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Total Time
- 44 minutes, 59 seconds
Nutrition
- Calories per serving
- 153