There are two instances where it can be difficult to maintain a healthy diet. When you’re eating out (find tips on how to overcome this here) and when your entertaining. This week I feel I’ve conquered at least one recipe that I would happily share with friends for afternoon tea and stay guilt-free! Banana Bread Muffins.
These Banana Bread Muffins are high in protein, sugar free and gluten free! Thankfully, this doesn’t equate to a lack of flavour or weird textures. They passed Reis’ taste test and even made it to the ‘make it again list’. Give them a try, the recipe is below.
Banana Bread Muffins {high protein, sugar free, gluten free}
Makes 12 but I would recommend using cupcake size patty pans and tins for this or make only 10 because they didn’t rise as high as I had hoped.
{INGREDIENTS }
- ½ cup coconut flour (find at health food shop)
- ¼ cup vanilla whey protein powder
- ¼ cup almond meal
- ¼ cup Stevia (or Natvia)
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- 1 tsp psyllium husk
- 3 medium bananas
- 3 eggs
- 1/3 cup Chobani greek yogurt
- 1 tsp vanilla paste
- 2 tbsp unsweetened almond milk
{ METHOD}
- Preheat oven to 175 °C. Place paper cups in muffin tray and set aside.
- In a large bowl sift the dry ingredients and mix together. In a medium bowl, mash bananas and vigorously whisk in remaining wet ingredients.
- Pour wet ingredients into the dry and mix until well-combined. Distribute evenly into paper cups and garnish with flaked almonds.
- Bake for 13-15 minutes, or until a skewer inserted comes out clean.
NEW! I’m excited to say I now have a print button at the bottom of my posts so you can print my recipes easily! Happy healthy cooking friends xo
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Amy Darcy
