High Protein Gluten Free Banana Nut Muffins Recipes

GLUTEN-FREE BANANA-NUT BUCKWHEAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Mix together buckwheat flakes, brown sugar, butter, and vanilla extract in a bowl for the streusel topping; set aside.
• Combine buckwheat, gluten-free, and rice flours in a bowl with baking powder.
• Combine butter and 3/4 cup brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add bananas and mix until just combined and slightly chunky. Add flour mixture, a little at a time, until fully incorporated. Fold in walnuts.
• Spoon about 1/4 cup of batter into each prepared muffin cup, filling each about half-way full. Top with streusel topping.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

HIGH PROTEIN GLUTEN FREE BANANA NUT MUFFINS

Steps:

• 1. Preheat oven to 350°. (365 for high altitude).
• 2. Mash bananas. Add eggs, sugar, vanilla, applesauce and cinnamon.
• 3. Add dry ingredients. Add an extra tablespoon of flour for high altitude.
• 4. Fold in melted coconut oil until blended.
• 5. Bake at 350° for 20 minutes. (365 for 25 minutes for high altitude).

HIGH PROTEIN BANANA MUFFINS

Steps:

• Preheat oven to 350°F Spray 12 muffin tins with cooking spray and dust with flour.
• Set aside.
• Combine flour, brown sugar, cocoa, and baking soda. Add bananas, yogurt, egg whites, vanilla, pecans, and raisins.
• Stir.
• Pour batter into prepared cups and top with oat & bran cereal. Bake until a tooth pick inserted into the middle comes out clean - about 30 - 35 minutes.
• Cool.