Gluten & Grain Free Banana Protein Power Muffins

These grain-free muffins make an ideal grab-and-go breakfast or snack. They are packed with healthy protein (over 12 grams per muffin) from eggs, cottage cheese, and bone broth protein powder, and they are also rich in fiber, contain healthy fats, and have no refined sugar. They are delicious, satisfying, and easy to make. I've been baking them every week to have a quick and easy option before a hike or Pilates class, providing energy without feeling weighed down.

Ingredient Notes:

I've experimented with numerous gluten-free flour combinations, and this mix offers a great texture while also being rich in nutrients. You can easily find these wheat flour alternatives at most grocery stores or on Amazon. I've exclusively tested this recipe with bone broth protein powder, which doesn't alter the taste or texture of the muffins and works perfectly. In the past, I've baked with whey protein and ended up with an odd texture. I love having bone broth protein in my pantry for smoothies, mixing into yogurt, and making these muffins! I like to use unflavored/unsweetened protein powder for this recipe, though I have tested this recipe with chocolate bone broth protein powder and the results were still delicious. They came out a touch sweeter due to the added monkfruit in the protein powder. If chocolate or vanilla is all you can find, it will work fine. I just prefer the taste of the unflavored and unsweetened variety. You can read more about my favorite protein powders here.

This is a batch I made at my mom's with her Taylor Dukes Chocolate Protein Powder. She loved them! They had a nice rich chocolate flavor. I bet they would be extra delicious with some chocolate chips added!

You can find bone broth protein powder at Sprouts and Whole Foods, but it can be hard to find unflavored and unsweetened varieties in stores.

Here are a few good brands you can order on line:

• Ancient Nutrition Grass-Fed Bone Broth Protein Powder

• Paleovalley Grass Fed Bone Broth Protein Powder

• And my personal favorite, Taylor Dukes Wellness Bone Broth Protein Powder

  
  

Grain Free Muffin

Grain Free Protein Muffins

Store your muffins in a container or ziploc bag in the refrigerator. I like to slice mine in half, toast it in my toaster oven, then drizzle with my favorite Jem Cinnamon Maca Almond Butter!

Ingredients:

Makes 1 Dozen

• 1 cup full-fat cottage cheese - I use Good Culture 4%

• 2 Tbsp pure maple syrup or date syrup

• 3 large eggs

• 2 small to medium very ripe bananas, cut into thirds

• 3 scoops (or 3 servings) of bone broth protein powder - I use Unflavored Bone Broth Protein Powder from Taylor Dukes Wellness

• 2 tsp pure vanilla extract

• 1 cup super fine blanched almond flour - Anthony's Almond Flour is my favorite

• 1/3 cup coconut flour - I use this one

• 1/3 cup flax meal (ground flax seeds)

• 2 teaspoons cinnamon (I prefer Ceylon Cinnamon)

• 1 tsp baking soda

• 1/2 tsp aluminum-free baking powder

• 1/2 tsp kosher salt

• Optional: 1 cup of mixed unsalted nuts or seeds of choice - I like to use a combination of sunflower seeds, pumpkin seeds, and chopped walnuts. Hemp seeds are great as well.

1. Preheat oven to 350F and line a muffin tin with paper liners (these are my favorite), then spray liners with coconut oil spray or non-stick cooking spray.

2. Add the first 6 ingredients to a blender - cottage cheese, date or maple syrup, eggs, bananas, protein powder, and vanilla, and blend on medium to high speed until smooth and creamy.

3. In a separate large bowl, whisk together the almond flour, coconut flour, flax meal, cinnamon, baking soda, baking powder and salt.

4. Slowly pour the wet ingredients from the blender in with the dry ingredients in the bowl, stirring as you go until everything is combined.

5. Gently fold in the nuts/seeds. The mixture may be a bit runny at first, but will tighten up a little after it sits for about 5 - 10 minutes. I like to let it sit while I clean up and then add it to the muffin tin.

6. Divide batter into the 12 muffin cups - they will be pretty full. Bake for 25 - 30 minutes. The tops should be golden brown. Mine usually take about 28 minutes.

7. Once they are cool enough to handle, transfer to a wire rack to finish cooling, then to an airtight container once they are completely cool. Store in the refrigerator to prolong their shelf life.

   
   

These will keep for about a week in an airtight container in the refrigerator. They taste great straight from the fridge, but they are even better if you cut them in half and toast them in a toaster oven for a few minutes.