Nut-Free Banana Protein Muffins

Need something to do with all those ripe bananas on the counter but don’t want to make banana bread?

Make these banana protein muffins instead!

Not only do they use up your extra bananas but they make a healthy, high-protein, on-the-go snack. And given that they’re nut-free, kids can also take them to school.

As a certified nutrition coach, I love these banana protein muffins mostly because they’re simple but also because:

• They’re dairy-free and gluten-free
• They store well in the fridge
• Kiddos love them
• They’re school-safe
• They’re super light but have lots of fuel
• 5 grams of protein per muffin

These banana protein muffins don’t require anything fancy. If you have a well-stocked gluten-free pantry, you should have everything you need.

Ripe Bananas: the softer the bananas the sweeter the muffins will be! This is a great way to use up all the extras you have around.

Vanilla protein powder: this recipe uses a vegan protein powder and know that the kind you choose will affect the flavor and texture of the muffins (learn more as you scroll!)

Gluten-free all-purpose flour: like protein powder, each gluten-free flour is made with a unique blend of ingredients. So, it can affect the texture of the muffins. For best results uses Bobs Red Mill All Purpose Flour.

Baking powder: this helps the muffins rise but not too much.

Honey: make sure to use real honey for maximum sweetness.

How To Make Banana Protein Muffins

1. Mash the bananas leaving minimal chunks.
2. Add in the wet ingredients and mix well.
3. One by one add in the dry ingredients and mix until combined.
4. Line a muffin tray with silicone muffin cups and portion the muffin batter.
5. Bake at 350 degrees Fahrenheit.
6. Let cool in the pan fully.

Important Teaching Tips

The protein muffins come out really soft. So, make sure to let them cool fully in the pan before removing them.

At room temperature, they’re really light and moist. After being in the fridge, they do firm up a bit.

They can be stored on the counter for 2-3 days or in the fridge for 5-7 days.

Make sure to mash your bananas well so that there are no large chunks throughout the muffins.

Silicone muffin cups work best for the banana protein muffins but paper is okay. Don’t just grease the muffin tin though or you’ll have trouble getting them out.

You cannot sub in regular wheat flour or whole wheat flour in place of gluten-free flour. Nor can you add in chocolate chips as they'll alter the texture of the muffins (because the chocolate chips melt).

Crucial Products

The kind of protein powder you choose will make a difference to the texture and flavor of healthy protein muffins (learn more about choosing a protein powder for your goals). You cannot always sub powder for powder.

This is because some vegan protein powders absorb more liquid than others.

These protein powder muffins are made with Genuine Health’s Vanilla Protein powder.

Genuine Health’s Fermented Vegan Protein Powder helps fuel your goals, recover and stay full.

Made with 20 grams of plant-based protein, this vegan protein powder is dairy-free, gluten-free, non-GMO and certified organic. It’s also been voted one of the best-tasting vegan protein powders.

But best of all is that this protein is fermented. This helps break down the “anti-nutrient” in grains, nuts, seeds and legumes that often causes bloating.

This protein powder literally gives you the best of both worlds.

Shop the Genuine Health Store on Amazon.