These naturally sweet, gluten-free protein muffins are a nutrient-dense grab-and-go breakfast or snack.
I first started making these muffins for early farmers’ market mornings to keep me fueled through the long day. They’re still one of my favorite make-ahead breakfasts for busy weeks.
Gluten Free Protein Muffin Recipe
Created by Paige Common
Yield: 6 large muffins or 12 regular muffins
Total Time: 45 minutes
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°F (175°C). Grease or line your muffin tin (I love avocado oil spray).
- Mix the dry ingredients in a large bowl and set aside.
- In a separate bowl, whisk together the mashed banana, egg, maple syrup, and vanilla until light and fluffy.
- Add the butter and whisk again until fully combined.
- Fold the dry ingredients into the wet mixture until just combined. Then gently stir in the grated fruit and veggies.
- Spoon the batter evenly into each muffin cup.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.