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Banana Bread Muffins

Shayla Greveni
The healthiest banana bread muffin recipe made with quinoa and almond flour. These muffins take 25 minutes to bake. Faster than a whole loaf!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 330 kcal

Ingredients
  

  • 1 cup Quinoa Flour
  • 1/4 cup Almond Flour
  • 2 ripe Large Bananas
  • 1/4 cup Coconut Oil
  • 2 cup Ripple Plant Pea Protein Milk
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Monk Fruit Sugar
  • 2 scoops Garden of Life Vanilla Protein Powder
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Flax
  • 2 tsp Vanilla Extract
  • Cooking Spray

Instructions
 

  • Preheat your oven to 375 degrees F. Line a 12 cup muffin pan with cupcake liners and spray them with cooking spray. Set aside.
  • In a large bowl, add in the ripe bananas and mash them with a fork. Do not over mash. Mash them just enough to be easy to mix. Add in 1 cups of milk, coconut oil, and vanilla extract. 
  • In another large bowl, add in the quinoa flour, almond flour, baking powder, baking soda, monk fruit sugar, protein powder, cinnamon, and ground flax. Stir until well combined.
  • Pour the wet ingredients into the dry ingredients. Mix well. If the mixture turns into a dough because of the protein powder, add in more milk. 
  • Using a spoon, add spoonfuls of the batter to the cupcake liners. Do not overfill the cupcake liners.
  • Place into the oven and bake for 20-25 minutes or until golden brown and cooked all the way through in the inside.
  • Enjoy!

Notes

  • Store in the refrigerator and freeze any leftovers that you will not be eating within 3 days. 
  • Add more milk if necessary. 
  • The protein powder is optional, but it adds a delicious "vanilla" taste to the muffins. 
Keyword almond flour, banana bread, Bananas, gluten free, quinoa flour, vegan