Gluten-Free Banana Bread Protein Muffins

🧂 Ingredients

• 130 g 1:1 gluten-free flour blend
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 bananas, very ripe

  (approx 340g)
• 100 g allulose or monk fruit sweetener
• 50 g coconut sugar
• 1 large egg
• 56 g coconut or avocado oil
• 1 teaspoon vanilla
• 2 scoops whey protein powder

  (I use The Dr. & The Chef Vanilla)

Instructions

• 1 Preheat the oven to 350 degrees.
• 2 In a medium bowl, whisk together the flour, baking soda and salt.
• 3 Put the bananas and sweetener in another large bowl. Mash with a potato masher
  or a fork, until there are no pieces bigger than the size of a pea. Add the egg,
  mixing well to incorporate. Stir in the oil and vanilla, mixing well.
• 4 Stir in the flour mixture, until just combined. Do not overmix.
• 5 If using mix-ins, such as nuts or chips, stir in now.
• 6 Set the batter aside to rest for 30 minutes.
• 7 Line a standard 12-cup muffin pan with paper liners, and evenly distribute
  batter between them.
• 8 Bake on the middle rack in your oven for 12 minutes, rotate the pan, and bake
  and additonal 12 minutes, until they are just barely firm to the touch. I prefer
  to underbake a tiny bit, because they will continue to cook when they come out
  of the oven and can get dry if you overbake them.
• 9 If you are making a loaf:
  
  Spray a 8½x4½-inch loaf pan, and add batter. Bake for about an hour or until
  just firm to the touch and a toothpick or cake tester comes out clean. I usually
  check on them and turn the pans after the first 30 minutes.

Nutrition Info