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Super light and easy to make these banana protein muffins are a great way to fuel up on the go! Naturally, dairy-free and gluten-free these nut-free muffins use bananas to keep them from getting too dense and honey for a bit of sweetness.
– They’re dairy-free and gluten-free – They store well in the fridge – They’re school-safe – They’re super light – 5 grams of protein per muffin
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One by one add in the dry ingredients and mix until combined.
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Line a muffin tray with silicone muffin cups and portion the muffin batter. Bake at 350 degrees Fahrenheit.
The protein muffins come out really soft. So, make sure to let them cool fully in the pan before removing them. At room temperaturey light and moist. After being in the fridge, they do firm up a bit.
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