Banana Bread Muffins {High Protein, Sugar Free, Gluten Free}

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}

1. Preheat oven to 175 °C. Place paper cups in muffin tray and set aside.
2. In a large bowl sift the dry ingredients and mix together. In a medium bowl, mash bananas and vigorously whisk in remaining wet ingredients.
3. Pour wet ingredients into the dry and mix until well-combined. Distribute evenly into paper cups and garnish with flaked almonds.
4. 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