Banana Bread Muffins (Gluten-Free)

A denser twist on the classic banana bread muffin! Made with eggs, almond flour, and bananas for a mix of nutrients, protein, healthy fats, and carbohydrates.

These aren't your typical fluffy banana bread muffins. They're a little denser than the classic, with tons of nutrients, protein, and fats from the eggs and almond flour, plus a healthy carbohydrate source from the bananas.

One muffin goes well alongside another breakfast item like a frittata, yogurt, or some eggs and avocado.

If you're eating only these muffins, you'll want to have a few of them to get enough goodness inside your belly.

COOK TIME

22–25 min at 350°F

PREP TIME

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SERVINGS

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Grocery List

Check off what you already have.

3 ripe mashed bananas ¼ tsp baking soda 1 tsp vanilla 1 tsp cinnamon or pumpkin pie spice 3 eggs (whisk before adding) ½ cup almond flour 2 Tablespoons ground flax seed 3 scoops protein powder (collagen, whey) Pinch of salt

Optional Add-Ins

Chocolate chips Nuts (like pecans or walnuts)

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Instructions

01

Combine ingredients. Optional add-ons: chocolate chips, nuts (like pecans or walnuts!). Be careful about the size of nuts and extras if you are feeding this to little ones.

02

Pour into muffin tins. Bake at 350°F for approximately 22–25 minutes, until a knife inserted into the center of one muffin comes out clean.

Enjoy! 

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Alison's Notes

I also sometimes put this in a loaf pan so I can have slices instead of muffins. That takes closer to 40 minutes (check after 30 and every few minutes after).

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