These Banana Protein Muffins are soft, fluffy and packed with protein! They are great for a grab and go breakfast, easy snack, or even dessert. These gluten free and dairy free protein muffins are filling and so delicious!
First, preheat oven to 350 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray.
In a mixing bowl, add mashed bananas, eggs, creamy nut butter and vanilla extract. Stir to combine.
Then, add in coconut sugar, almond flour, protein powder and baking soda. Stir to combine.
Fold in dark chocolate chips.
Scoop batter into muffin cavities. Fill each one almost to the top.
Bake for 13 to 14 minutes or until toothpick inserted into muffins comes out clean.
Finally, remove from oven. Allow muffins to cool for 10 minutes in pan before carefully removing from pan.
Notes
Use ripe bananas for best results.
Use a creamy nut butter that is made with only nuts and salt. Any added sugars, oils or preservatives will alter the texture.
Any vanilla protein powder will work. I used Nuzest Vanilla which is both Vegan and gluten free. Chocolate protein powder would work too, but would change the flavor and look of these muffins.
Bake muffins until toothpick inserted comes out clean.
Store covered at room temperature for up to 3 days.