Strawberry Banana Protein Muffins
Packed with protein, these gluten-free Strawberry Banana Protein Muffins make a delicious and nourishing breakfast or snack. With a soft, fluffy texture and a hint of vanilla, they’re perfect on their own or with mix-ins like fresh strawberries, chocolate chips, or crunchy nuts!
Ingredients
- 3 ripe bananas
- 3 eggs
- 3/4 cup creamy almond butter (or any nut butter: peanut, cashew, etc)
- 1 tsp vanilla extract
- 2 scoops TDW Strawberries & Cream Protein Powder (Shop here!)
- 1/3 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch of Mineral Salt
Optional Add-ins:
- chopped strawberries, chocolate chips, or nuts/seeds
Instructions
- Preheat the oven to 350°F and line a muffin tin with 12 muffin liners.
- In a large bowl, mash the bananas until smooth. Add the eggs, almond butter, vanilla extract, and protein powder, and mix until combined.
- In a separate small bowl, whisk together the coconut flour, baking soda, baking powder, and salt.
- Pour the dry ingredients into the wet mixture and stir until the batter is well combined.
- Divide the batter evenly among the 12 muffin cups, using about a heaping 1/4 cup per muffin. Add your desired mix-ins, such as chopped strawberries, chocolate chips, or nuts.
- Bake for 25 minutes.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.