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BANANA BREAD MUFFINS

July 12, 2017

Delicious little snack attack saviours that are super easy to make. These can be made into muffins or is equally delicious as a loaf. I tend to play about with the quantities depending on what I have in the fridge however they always seem to turn out good and you can just tweak to your tastebuds.

 

Again these are completely gluten free, packed with protein and enough sweetness to satisfy that sweet tooth. I love this as an afternoon treat with Pip and Nuts coconut and almond butter. Delish!  
 

 

Prep time 35 minutes

Keep in the fridge for up to 5 days

Makes 9 muffins or one loaf tin

 

2x free range organic eggs

1-2 ripe mashed bananas

2 tbsp greek yoghurt

1 scoop of protein powder (I use Sun warrior vegan: natural or Vanilla flavour) 

30g coconut flour or buckwheat flower

2 tbsp maple syrup or coconut sugar

1 tsp cinnamon powder

handful of chopped almonds

1tsp baking powder

 

 

Carefully break the eggs in a bowl and whisk put to one side. In a separate bowl mash the bananas, stir through the greek yoghurt and then add in the rest of the dry ingredients. Mix in the eggs until you have a cake like batter. If it's too wet then add in some more flour. Fold in the walnuts and then either scoop in to muffin cases, silicone moulds or a loaf tin.

 

Bake for 20mins of until the top(s) start to turn slightly brown. Leave to cool and then enjoy!

 

 

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