Gluten-Free Banana Protein Mini Muffins

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Good morning and happy Monday! I hope you had a very lovely weekend! 🙂

So, here’s that mini muffin recipe that I mentioned the other day. It’s a new favorite in our house for sure. Be sure to bookmark and/or pin it!

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These Gluten-Free Banana Protein Mini Muffins are the perfect little treat when you want just a bite of something sweet. The recipe only calls for a handful ingredients, so you can easily whip up a batch on your prep day or as the mood strikes. These muffins are also quite the balanced snack with a healthy mix of protein, carbs, and fat. Enjoy!

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Ingredients:

  • 2 ripe bananas (medium), mashed
  • 1/4 cup coconut flour
  • 1 scoop (32 grams) vanilla protein powder
  • 2 tbsp melted coconut oil
  • 1 egg
  • 1/2 tbsp honey
  • 1/4 tsp baking soda

Directions:

Preheat oven to 350 degrees F. Line a mini muffin pan with paper liners or coat with cooking spray. Combine ingredients ingredients in a mixing bowl and then evenly divide among twelve cups in a mini muffin pan. Bake for 18 minutes or until tops start to lightly brown. Allow to cool slightly before serving.

Makes 12 mini muffins

Macros: P 2 C 6 F 3

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18 Comments

  1. I stock up on bananas every week because of this exact reason- they’re awesome for baking! Not to mention we snack on them all the time. Can’t wait to give these a try!

  2. I made these muffins with coconut powder instead of coconut flour (because that was what I had) and it was amazing!

  3. Since I am an ardent lover of coffee, I had tasted Chocolate Coffee Muffins, but I always wanted to try banana muffins. Let me give a try of it, thanks a lot Tina 🙂

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