Banana Walnut Protein Muffins (Vegan, Gluten Free)

When I think of enjoying a muffin or pastry in the morning, my mind wanders to the sugar crash that will surely follow. But these muffins are a whole different story. With added protein via plant-based protein and almond butter, healthy brain boosting fats from walnuts and coconut oil along with a nice dose of fiber from cinnamon, flaxseed, banana and oats… these little babies are sure to give you that comforting hug that only a muffin can while keeping you going for hours. And you will absolutely not miss the gluten or the eggs!

Ingredients

• 1 3/4 cup rolled oats (gluten-free if necessary)

• 1 tbsp baking powder

• 1 tsp baking soda

• 1 teaspoon cinnamon

• 1 tbsp flaxseed meal ground

• 1/4 cup vanilla protein powder (I like this one)

• 3 bananas

• 1 cup unsweetened almond milk (or other non-dairy option)

• 1/2 cup honey

• 1/3 cup coconut oil, melted

• 1/2 cup almond butter

• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees.

2. Grease or line a 12-cup muffin pan.

3. In a small bowl, blend flaxseed meal with 3 tbsp filtered water and stir. That is your flax egg and it will gel into an egg-like consistency while it hangs out on the counter.

4. Meanwhile, pulse 1 cup of the rolled oats in a blender until a fine flour. Stir with the remaining rolled oats, baking powder, baking soda, cinnamon and protein powder in a large bowl.

5. In a separate bowl, mash bananas into a nice, chunky pulp. Add milk, almond butter, honey and coconut oil and your flax mixture to the bowl and stir. Slowly add this wet mixture to your dry ingredients, stirring as you go. When well combined, mix in walnuts.

6. Pour batter into muffin cups. Bake 20-25 minutes until knife inserted in center comes out clean.

7. Serve warm topped with a dollop of almond butter or honey :)

Notes: You can always sub out the walnuts for vegan chocolate chips for a sweet treat!