GLUTEN FREE BANANA-NUT PROTEIN MUFFINS
1 TEASCOOP COCONUT OIL (OPTIONAL)
2 30G SCOOPS VANILLA PROTEIN (>60G PROTEIN)
1 30G ALMOND FLAKES/CHOPPED ALMONDS (8G PROTEIN)
1 30G SCOOP PORRIDGE OATS (GROUND OR PLAIN)
1 CUP OF DATES
1 TEASPOON VANILLA ESCENCE (OPTIONAL)
1 TEASPOON BAKING POWDER
2 EGGS (14 GRAMS PROTEIN)
The diet that comes along with building lean muscle can be extremely limiting. For years I was finding myself giving into cravings but as I got more serious about my body, I started to invent more innovative recipes to curb them. I am gluten free, which may seem healthy but unfortunately the majority of treats for gluten free people are high in sugar and fat which can hinder results and leave us demotivated.
The above completely natural high protein recipe is gluten free, low in carbs and has absolutely no added sugar. The dates add a great sweetness and an almost toffee-like taste while the bananas keep the muffins moist (something difficult to achieve in protein baking). Next time you feel like giving in, whip up a batch of these and you are guaranteed to better reach your goals and keep that motivation at an all-time high.
CHOPPING THE DATES
Chop your dates into small pieces, do this by squashing together and slicing with a knife as show.
CHOPPING THE BANANAS
Chop your bananas into thin slices, if bananas are a bit too ripe/hard, please feel free to mash with a fork before adding in to the mixture.
Mix all dry mixture together adding in the bananas and then the dates. Mix well.
STIR TOGETHER 863
Add in your eggs, baking powder and optional vanilla extract. Mix well.
PUT IN CASES
Fill high in 6-8 paper cases and pop in a pre-heated oven at 200’c. In about 15 minutes your muffins should have risen around an inch, leave to cool before eating (or they will stick to the paper case) and enjoy! I keep these for about 3-5 days in the fridge.