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Wednesday, July 10, 2013

Gluten-Free Banana Protein Muffins


Happy hump day!  Things in Toronto are just starting to get back to normal but they are calling for thunderstorms again today.  Oy, what craziness!!

Like a typical Canadian, I'll go from complaining about the weather to talking about food.

Last time we were at Costco, I picked up a jug of Complete Green protein powder.  As much as I love my Vega Almondilla, because it contains nuts, the girls cannot take anything I make with it to school or daycare.  So this plant-based protein powder seemed like a great alternative.

Big A still doesn't consistently eat the food I pack her for lunch and often what I find left over (aside from the veggies!), is the protein.  Yogurt she will generally eat, but cheese is sometimes left untouched and a sandwich often comes back to me with the filling and crusts remaining.  So I decided to make some high protein muffins she could take that would satisfy her ever present sweet  tooth and give her some long-lasting energy.  These fit the bill perfectly and were a hit with Little A too!  Good thing because when she starts JK in September, I'll be packing a lunch every day for her too.  Ugh!

Gluten-Free Banana Protein Muffins

3 ripe bananas, mashed
2 eggs
2 cups milk or water
1 tsp vanilla extract
1/4 cup stevia powder or xylitol or erythritol
1 scoop stevia-sweetened vanilla protein powder (30g)
1 cup coconut flour
1/4 cup ground flax seeds
2 tbls ground chia seeds
1/4 tsp baking soda
1/4 tsp ground cinnamon

Whisk together wet ingredients.  Add dry and mix until combined.  Divide batter into parchment muffin cup-lined muffin tin.  Bake at 375 for about 25-30 minutes.  Makes 16 muffins.  Keep refrigerated for up to 5 days or freeze.

 
 
This recipe has been shared with Vegetarian Mamma's Gluten-Free Friday and Diet, Dessert & Dogs' Wellness Weekend.