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:

1. Preheat oven to 350 degrees Fahrenheit. Grease muffin tin with oil or insert muffin liners into 12-cup muffin pan. Set aside.
2. 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.
3. Stir in the almond flour, baking soda, baking powder, salt, cinnamon, and protein powder.
4. Add the almond butter and lightly fold it into the batter.
5. 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. 
6. Enjoy!

Nutrient Information:

• Serving Size 1 Muffin
• Calories 196
• Fat 8.1g
• Carbohydrates 12.1g
• Protein 8.4g