These muffins pack a punch with almond flour, protein powder, and only using honey as a sweetener. They are gluten free and delicious. They are the perfect mid-morning snack, mid-hike fuel, or as a replacement for dessert.
Ingredients:

- 3 small-medium bananas (about 1 cup mashed)
- 3 eggs
- 1 tablespoon honey, optional
- 1 teaspoon vanilla
- 1 3/4 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- 1/2 teaspoon cinnamon
- 2 scoops protein powder (1/2 cup packed) I use Gnarly’s Vanilla Whey protein available at Koa Fit.
- 1/3 cup natural almond butter or natural nut butter of choice (runny kind works best)
Directions:
- Preheat oven to 350 degrees Fahrenheit. Grease muffin tin with oil or insert muffin liners into 12-cup muffin pan. Set aside.
- In a large mixing bowl, mash bananas until there are no large chunks left. Then add eggs, honey, and vanilla, and whisk until well combined.
- Stir in the almond flour, baking soda, baking powder, salt, cinnamon, and protein powder.
- Add the almond butter and lightly fold it into the batter.
- Divide the batter into the 12 muffin cups, filling 3/4 of the way. Bake for 15-20 minutes, or until golden brown and a toothpick inserted comes out clean. Remove the muffins from the oven and let cool for 20 minutes.
- Enjoy!
Nutrient Information:
- Serving Size 1 Muffin
- Calories 196
- Fat 8.1g
- Carbohydrates 12.1g
- Protein 8.4g