I’m not a big sugar or breakfast eater. But I do LOVE all kinds of breads and muffins anytime of the day – especially in the afternoon with a cup of Tulsi Tea or as an after-dinner treat. These easy-to-make gluten-free Protein Banana Muffins are my current favorite baked good because they are so easy to make and absolutely delicious. The recipe does not include ANY refined sugar. Instead, it calls for Lakanto’s monkfruit brown sugar, which looks and acts like brown sugar but has zero sugar. You are going to be obsessed! Be sure to tag me if you make these muffins so I can see the final result.
Servings 6 muffins
Ingredients:
2 ripe bananas
1 C unsalted peanut butter or nut butter of your choice
¾ C almond flour
1 T vanilla extract
3 eggs
¾ C Lakanto brown sugar
½ tsp baking soda
1 tsp baking powder
1/8 tsp salt
¾ C chopped walnuts
6 muffin cups
1 muffin tin
Directions:
Preheat the oven to 325°F. Add the bananas to a bowl and mash together. Add in in the almond flour, peanut butter, vanilla extract, eggs, brown sugar, baking soda and baking powder. Mix all the ingredients together.
Add in the salt and chopped walnuts. Then add the dough into the muffin cups. Top with a mixture of monkfruit and cinnamon.
Bake for 20-30 minutes. Put the muffins on a cooling rack, enjoy!
