Paleo Banana Protein Muffins

My Paleo Banana Protein Muffins are a quick and easy solution to a nourishing breakfast option or snack. Simple to make and includes 15 grams of protein per muffin to help keep you full and fueled for the day!

Why We Love These Paleo Banana Protein Muffins

First, because they have 15 grams of protein per muffin. That’s a great way to meet your protein needs for breakfast, lunchboxes, or a snack. Perfect for kiddos or grown-ups alike.

Second, these muffins are Paleo. That means they are gluten-free, dairy-free, soy-free, and grain-free. I also include a modification to make it nut-free, if you need that. 

Third, they are easy to make! They only take 15 minutes prep and the hardest thing you have to do is mash ripe bananas. I make that process even easier and prevent banana chunks by using my food processor to puree my bananas before adding them to the batter.

Finally, they freeze well. This means you can make a double batch and freeze the leftovers to have a grab and go option for breakfasts or lunchboxes. My boys stick them in their lunchboxes in the morning straight from the freezer, and they are thawed by lunchtime!

Paleo Banana Protein Muffins - Gluten-free, dairy-free, grain-free, with nut-free option. EASY! Perfect for breakfast, lunchboxes, or snacks.

Ingredients

  • Almond flour – I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. See recipe notes for nut-free option!
  • Tapioca flour – Tapioca is what gives these muffins their nice stretch. I recommend it over arrowroot, if you can. I get mine from the bulk bins at Winco. You can also find it easily on Amazon here.
  • Collagen powder – There are a lot of collagen brands out there. Use what is most accessible to you. I often get Vital Proteins unflavored collagen when it is on sale at Costco. I love and use regularly BUBS Collagen, which is Whole30 Approved. It’s my favorite collagen powder that is truly flavorless. Blends in like a dream to soups, hot cocoa, coffee, and smoothies. Use code WHOLEFOODFOR7 to save 20% on bubsnaturals.com (*please note that this code will not work for subscription orders or already discounted bundles).
  • Baking powder 
  • Salt – Traditional table salt here. 
  • Mashed bananas – Make sure to use brown, overripe bananas to get the best flavor and sweetness for these muffins.
  • Maple syrup – Use 100% pure maple syrup to keep these Paleo. 
  • Extra light tasting olive oil or avocado oil – Either will work equally well for this recipe. I usually use extra light-tasting olive oil due to cost. But, make sure it’s “extra light tasting,” not regular olive oil.
  • Eggs  – The eggs help these gluten-free muffins have shape. I do not have a egg-free variation for these muffins. If you find an egg-free modification that works for you, please let us know in the comments!
  • Vanilla – Pure vanilla extract is always ideal for taste and high-quality ingredients. However, due to cost, we often use imitation vanilla and that works just as well.
  • Optional Mix-ins: Mini Chocolate Chips or Chopped Walnuts – For dairy-free mini chocolate chips, I use Enjoy Life Foods, as they are easy to find at Walmart, Target, and Amazon. If you prefer walnuts, I chop them into smaller pieces before add them to the batter or on top.

Paleo Banana Protein Muffins - Gluten-free, dairy-free, grain-free, with nut-free option. EASY! Perfect for breakfast, lunchboxes, or snacks.

How to Make Paleo Banana Protein Muffins

  • Preheat oven to 375 degrees. Line a muffin pan with muffin wrappers.
  • In a large mixing bowl, combine all the dry ingredients (flour through salt).
  • Add wet ingredients to the dry (bananas through vanilla) and mix until well combined. If you want a quicker way to mash your bananas, you can puree them in your food processor before adding with rest of wet ingredients. Add optional mix-ins.
  • Scoop batter equally into 12 muffin wrappers. Muffin wrappers will be very full, about 1/3 cup batter per wrapper.
  • Bake at 375 for 22 minutes, or until lightly browned and firm to the touch.
  • Cool in baking pan for 5 minutes, then remove from pan and finish cooling.
  • Muffins can be frozen in a single layer then stored in a sealed container for up to 3 months.

Paleo Muffins in your Lunchbox

We make muffins every week for my kid’s lunchboxes or after-school snacks. Generally, they are more budget-friendly than most store-bought gluten-free muffins or granola bars. Plus, I love being able to actively chose what ingredients go into my kiddos!

I double batch my muffins and then freeze them in single-serve Glad or Ziplock reusable containers (from the Dollar Tree). There they are good for a few months, and my kids can put them into their lunches without getting smooshed. Also, the reusable containers prevent them from getting smushed.

Other Paleo Muffins you might love:

  • Chocolate Paleo Muffins
  • Paleo Cinnamon Roll Muffins
  • Paleo Chocolate Chip Muffins
  • Paleo Blueberry Lemon Scones or Muffins
  • Flourless Chunky Monkey Muffins
  • Flourless Chocolate Muffins

 

 

Paleo Banana Protein Muffins - Gluten-free, dairy-free, grain-free, with nut-free option. EASY! Perfect for breakfast, lunchboxes, or snacks.

Print

Paleo Banana Protein Muffins

An easy breakfast or snack option with added protein to keep you full + fueled!

Course Breakfast, SnackCuisine AmericanKeyword breakfast, dairy-free, easy, gluten-free, kid-friendly, nut-free, paleo, snack

Prep Time 15 minutes Cook Time 20 minutes Total Time 37 minutes

Servings 12 large muffins
Calories 318kcal
Author Autumn @wholefoodfor7

Ingredients

  • 3 cups almond flour see notes for nut-free
  • 1/2 cup tapioca flour omit for nut-free version
  • 1/2 cup collagen powder I love BUBS or Vital Protein
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 medium bananas, well mashed or 2 large bananas
  • 1/2 cup maple syrup
  • 1/4 cup extra light tasting olive oil or avocado oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup Optional mix-ins like dairy-free mini chocolate chips or crushed walnuts

Instructions

  • Preheat oven to 375 degrees. Line a muffin pan with muffin wrappers.
  • In a large mixing bowl, combine all the dry ingredients (flour through salt).
  • Add wet ingredients to the dry (bananas through vanilla) and mix until well combined. If you want a quicker way to mash your bananas, you can puree them in your food processor before adding with rest of wet ingredients. Add optional mix-ins.
  • Scoop batter equally into 12 muffin wrappers. Muffin wrappers will be very full, about 1/3 cup batter per wrapper.
  • Bake at 375 for 10 minutes. Without opening the oven, LOWER OVEN to 350 degrees and cook another 10-12 minutes or until lightly browned and firm to the touch. (Starting with a higher temperature will give the muffins a better rise. Lowering the temperature will ensure they don't burn). Don't undercook, or muffins will collapse while cooling.
  • Cool in baking pan for 5 minutes, then remove from pan and finish cooling.
  • Muffins can be frozen in a single layer then stored in a sealed container for up to 3 months.

Notes

Nutrition information reflects using the recipe as written (not the nut-free variation) and does not include the optional mix-ins.
NUT-FREE OPTION: If you need a nut-free variety, instead of using the almond flour + tapioca flour, ONLY use 2 cups cassava flour. Be sure to fluff your cassava flour before using with a fork and then spoon into a measuring cup, to prevent using too much flour (cassava flour gets packed down and can be easy to overscoop!)

Nutrition

Calories: 318kcal | Carbohydrates: 27g | Protein: 15g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 154mg | Fiber: 4g | Sugar: 13g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg

The post Paleo Banana Protein Muffins appeared first on WholeFoodFor7.

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