Banana Protein Muffins–Vegan & Gluten-Free

These naturally sweet banana protein muffins make a great high-protein snack for vegans and vegetarians. This recipe is gluten-free, but feel free to use all-purpose or whole wheat flour, which work just as well. 

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Banana Protein Muffins–Vegan & Gluten-Free

Print Recipe

These naturally sweet banana protein muffins make a great high-protein snack to take with you on your travels.

Course Breakfast, Snack

Cuisine American, Asian

Keyword banana protein muffins, dairy free banana muffins, gluten free banana muffins, sugar free banana muffins, vegan banana muffins

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings 8 muffins

Author her healthy passport

Ingredients

• Wet
• 1 cup high protein milk of your choice Soy and flax milk are both high in protein
• 1 cup extra ripe bananas mashed approximately 2 medium bananas
• ¼ cup maple syrup
• 1 Tbsp vinegar
• 1 tsp liquid vanilla or vanilla paste
• Dry
• 1 cup millet flour or whole wheat flour or all-purpose flour for a version with gluten
• ¼ cup almond flour or peanut butter powder
• ¼ cup vanilla protein powder
• Option: Use ½ cup protein powder or ½ nut flour rather than ¼ of each
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Instructions

• Instructions
• Combine the wet ingredients together, then mix well until fluffy.
• SIFT the dry ingredients into a bowl, then mix together.
• Add the dry ingredients to the wet ingredients then mix well.
• Preheat oven to 350 degrees Fahrenheit.
• Coat muffin/cupcake tin cups with cooking spray, or line with cupcake liners.
• Pour batter into 8 cups.
• Bake for 15-20 minutes, until firm.
• Store in the refrigerator/freezer.