Muffins - Banana Protein Muffins

By tinathorn

Ingredients

• 1/2 cup quinoa flakes or rolled oats* (or extra 1/2C flour)
• 3/4 cup peanut flour or protein powder
• 1/4 cup gluten free flour/gluten free pancake mix/plain flour/whole wheat flour
• 1/2 tsp salt
• 1 tbsp baking powder
• 2 medium/large bananas, mashed (just under 1 cup)
• 2 tsp vanilla extract
• 1/2 C + 2 tbsp milk of your choice
• ~1/4-1/2 cup sugar (depending on your tastes)
• Optional: 1/4-1/2 cup chocolate chips

Details

Adapted from southerninlaw.com

Preparation

Step 1

Preheat oven to 180°C/355°F.
Prepare a texas sized muffin tin (or ~10 regular sized muffins) or grease and line an 8x8 baking pan.
In a bowl combine the first 5 dry ingredients.
To dry ingredients, add in mashed banana, vanilla, milk and sugar and mix until combined.
If using, stir in chocolate chips and spoon out mixture into muffin cups or prepared pan.
Bake for 15-20 minutes for muffins/20-25 minutes for bars or until set and the edges start to pull in from the sides.
Allow to cool before slicing, eating, storing in the fridge or freezing.

Notes:
Quinoa Flakes/Rolled Oats/Flour I've used all substitutions - I prefer the quinoa flakes for the extra protein while still keeping the muffins soft and moist. If you use oats, the texture is a little coarser but you can easily grind them for a softer texture. If you don't have either, use an extra half cup of flour!
Peanut Flour/Protein Powder I use peanut flour as I can't have protein powders and I love the taste of it. I've had a friends try these with both flavoured and unflavoured protein powders and both worked perfectly (though vanilla protein powder was said to be a winner!). Using a flavoured protein powder will make it sweeter, so you may want to use less sugar.
Baking Powder 1 tbsp seems like a lot but it makes these protein muffins deliciously soft and fluffy.