Hi, friends!

So, the other day…..at 6 am…..we made these delicious Chocolate Banana Protein Muffins.  Because, when little friends are awake, it’s best to keep them busy.  My kids ask for these muffins ALL THE TIME.  I make these in rotation with my other favorite muffin recipe found here.  They are fluffy and fudgy and moist and delicious.  A perfect snack or part of breakfast with some eggs and bacon or sausage.

My kids love muffins for breakfast but it’s important to me to use quality ingredients if it’s something we are going to be eating regularly.   We are a gluten-free, low-grain family (except for occasional Einkorn).  This diet change has been instrumental in turning around my son’s struggles with Autism Spectrum, and the whole family has seen multiple health benefits.

I have been experimenting with gluten-free flour mixes.  So far I have baked quite a bit with Pamela’s** and Arrowhead Mills** GF flour mixes.  Each of these mixes is at 1:1 substitute for conventional AP flour.  However, different gluten-free flour mixes absorb liquid differently – so, when you add the milk to this recipe (or the liquid to any other recipe), add a little at a time until you get the right consistency.  I like both of them, but we get a slightly moister, softer muffin with Pamela’s.  They are both great, though!

If you are looking to save a bit of money, Amy’s Healthy Baking has a tutorial/recipe on making your own GF mix, that you can make in bulk as save some dough.  I haven’t done this yet – but I definitely plan to.  The instructions/ratio can be found at the bottom of this recipe.  I love Amy’s website – I have made alot of her recipes and she is truly a gifted baker!

Remember, chocolate baked goodies can be tricky to judge when they are done baking and easy to over-bake because – well – they are already brown.  So, keep an eye on your muffins and test as soon as the tops are looking done.  As soon as the toothpick comes out clean, remove and let cool.  Use parchment baking cups to make them easy to peel.

***For this recipe, you cannot substitute almond or coconut flour.  They do not swap out 1 for 1 with AP flour.***

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Chocolate-Banana Protein Muffins

• 3/4 cup milk
• 2 eggs
• 2 tsp vanilla extract
• 3 Tbsp flaxseed meal plus 6 Tbsp water
• 1 Tbsp melted butter or coconut oil
• 3 medium overripe bananas – mashed
• 1 1/2 cups Gluten-Free flour mix
• 1/4 cup Swerve (or coconut sugar)
• 1/2 cup chocolate (or your favorite) protein powder
• 1/4 tsp salt
• 1/4 cup cocoa powder (we like Hershey’s Special Dark)
• 2 tsp baking powder
• 1 tsp baking soda

Directions:

Preheat oven to 350º.

Combine flaxseed meal and water in a small bowl and let sit.  Combine all dry ingredients in a large bowl and mix.  Add 1/2 cup milk, eggs, melted butter, vanilla, flaxseed mixture and mashed bananas.  Combine with a hand mixer, then add 1/4 cup of milk at a time until you get a muffin batter consistency (due to different liquid absorption or different flour mixes).  Mix fro 1 minute or until well-blended.

Scoop batter into lined muffin pans – fill muffin cups halfway.

Bake at 350º for 18-22 minutes or until a toothpick comes out clean.  Let cool and ENJOY!

<3

Shannon

*this recipe has been adapted from another recipe. original recipe can be found HERE

*this post contains affiliate links