Gluten Free Protein Muffin Recipe
Created by Paige Common
Makes 6 large muffins or 12 regular muffins
Ingredients
1 cup gluten-free flour (my favorite gluten-free flours are Cup4Cup multipurpose flour and Bob's Red Mill 1to1 baking flour)
1 1/2 cups almond flour
4 tbls chia or a mix of chia and flax seed
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 ripe bananas
1 egg (or egg replacer)
1/2 cup butter, melted and cooled (sub earth balance)
1/2 cup maple syrup
1 tsp vanilla
3 cups grated fruit and veg (apple, carrot, zucchini)
Directions
- Preheat oven to 350.
- In a bowl, whisk the dry ingredients together. Set aside.
- In a separate bowl, beat the egg, maple syrup, banana, and vanilla together until creamed and fluffy. Then add the butter until fully combined.
- Pour the dry ingredients into the wet ingredients and whisk until fully combined. Fold in grated fruit and vegetables.
- Grease the muffin tins (I love the coconut oil spray). Spoon the batter evenly into each muffin cup.
- Bake for 25 minutes or until the toothpick comes out clean.