Description
Moist and protein-rich gluten-free muffins made with bananas, peanut butter, and optional nuts — perfect for breakfast or snacks.
Ingredients
1 cup gluten-free all-purpose flour (blend with xanthan gum) 1 scoop protein powder (optional) ½ cup peanut butter (unsweetened, no-stir) 2 ripe bananas, mashed ¼ cup honey or maple syrup ½ cup almond milk (or any milk of choice) 1 tsp baking powder ½ tsp baking soda ½ tsp cinnamon (optional) 2 large eggs 1 tsp vanilla extract ¼ cup chopped walnuts or pecans (optional)
Instructions
1. Preheat oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or non-stick spray. 2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and protein powder (if using). 3. In a medium bowl, mash bananas, then mix in peanut butter, honey, eggs, milk, and vanilla until smooth. 4. Gently fold the wet ingredients into the dry ingredients. Avoid overmixing. 5. Fold in nuts or other mix-ins if desired. 6. Spoon batter into muffin cups, filling about ¾ full. 7. Bake for 16–19 minutes, or until a toothpick inserted into the center comes out clean. 8. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins freeze well — store in an airtight container for up to 3 months. For extra sweetness, add a few chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American