Protein Packed Banana Muffins. Vegan. Gluten Free.



If you follow my blog, you know I’m always making banana muffins or bread.  My family loves them.  I always have a bountiful supply of ripening bananas on hand.  Plus, banana bread of any type allows you to add major healthy ingredients to them without your family realizing it.  Plus, with modern families always on the run… who can’t use a banana muffin to brighten their day? Right!

I make muffins every single week to have on my countertop for quick go-to snacking.  On the way to school.  After practice.  When hunger strikes.  Plus these aren’t filled with tons of sugar or preservatives.  I also packed these with healthy fats and protein to help fill you up and keep you balanced.  Don’t be afraid of fats – I removed them from my diet this summer to horrible results. Your body needs healthy fats to keep hormones in balance, skin moisturized and looking good, plus keeping your system running in perfect order.  Trust me.  Okay let’s head into the recipe…



1 flax egg (1 tablespoon flax meal mixed with 3 tablespoons of water) – mix and let sit for 3-4 mins.
2 cups of gluten free oats (I love Bob’s Redmill)
4-5 ripe bananas
3 tablespoons of melted coconut oil
1/4 cup of coconut sugar
2 tablespoons of protein powder (I used Vega natural for a neutral flavor but vanilla would work also)
1 tablespoon of hemp hearts (great source of protein as well)
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon of ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon of salt

Optional: Top or mix-in chocolate chips, walnuts etc. I topped each muffin with a banana slice and a dusting of cinnamon before baking.


Preheat your oven to 350 degrees. Spray your muffin pan with coconut oil and set aside. Make your flax egg.

Into your food processor, add your oats and process until a flour is achieved. Then add bananas, oil, sugar, protein, hemp, soda, powder, cinnamon, oil and nutmeg and salt. Process until creamy for about 1 minute. Spoon out batter into prepared muffin wells about 3/4 of the way filled. Bake for 18-20 minutes or until golden.I baked mine for 20 until golden.  When the top of the muffin is springy and you can insert a toothpick and remove it (and it’s clean) – you’re good to go. Remove and let cool.

In a pinch and attempting to get to my strength test for my knee in a few minutes so here’s my quick fitness recap:

Sunday:  5.26 miles (outdoors) – first run outside since April injury/surgery
Monday: 60 elliptical/104 treadmill with an elevation 8/weights quads/hamstrings and abs
Tuesday: 60 elliptical/75 treadmill with an elevation of 7/weights upper body and abs
Wednesday: 60 on different type of elliptical/30 treadmill with an elevation of 6/bi’s/tri’s/abs

That’s it from here!  oxo


— Knead to Cook

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