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Tangy Banana Bread Muffins with a Protein Boost

Tangy Banana Bread Muffins with a Protein Boost
Rating Love1
Yields1 ServingDifficultyIntermediatePrep Time10 minsCook Time25 mins
CategoryCooking MethodTags, ,
 1 1/2 cups almond flour
 1/2 cup gluten-free flour
 1/2 cup coconut sugar
 1 tablespoon baking powder
 1/2 teaspoon cinnamon
 1/4 teaspoon salt
Wet ingredients:
 3/4 cup plant milk
 1/4 cup lemon juice
 1/2 cup melted plant butter
 1/2 teaspoon lemon peel
 1 teaspoon vanilla extract
Additional ingredients:
 1 1/2 cups frozen blueberries
 coconut sugar for sprinkling
1

Preheat the oven to 375°F (190°C).

2

In a large bowl, whisk together the almond flour, gluten-free flour, blueberry muffin protein powder, coconut sugar, baking powder, cinnamon, and salt. Set aside.

3

In another bowl, whisk together the plant milk, lemon juice, melted plant butter, lemon peel, and vanilla extract until well combined.

4

Pour the wet ingredients into the dry ingredients and mix until just combined.

5

Gently fold in the frozen blueberries until evenly distributed throughout the batter.

6

Using an ice cream scoop or spoon, divide the batter into lined muffin pans.

7

Add a few extra blueberries on top of each muffin and sprinkle with a little coconut sugar for added sweetness and a touch of crunch.

8

Bake in the preheated oven for 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.



These tangy banana bread muffins, packed with protein, are the perfect way to start your day or enjoy as a delightful snack. Bursting with juicy blueberries and a hint of lemon, they offer a wonderful balance of flavors. Special thanks to @missmads.meals for sharing this fantastic recipe!

Ingredients

 1 1/2 cups almond flour
 1/2 cup gluten-free flour
 1/2 cup coconut sugar
 1 tablespoon baking powder
 1/2 teaspoon cinnamon
 1/4 teaspoon salt
Wet ingredients:
 3/4 cup plant milk
 1/4 cup lemon juice
 1/2 cup melted plant butter
 1/2 teaspoon lemon peel
 1 teaspoon vanilla extract
Additional ingredients:
 1 1/2 cups frozen blueberries
 coconut sugar for sprinkling

Directions

1

Preheat the oven to 375°F (190°C).

2

In a large bowl, whisk together the almond flour, gluten-free flour, blueberry muffin protein powder, coconut sugar, baking powder, cinnamon, and salt. Set aside.

3

In another bowl, whisk together the plant milk, lemon juice, melted plant butter, lemon peel, and vanilla extract until well combined.

4

Pour the wet ingredients into the dry ingredients and mix until just combined.

5

Gently fold in the frozen blueberries until evenly distributed throughout the batter.

6

Using an ice cream scoop or spoon, divide the batter into lined muffin pans.

7

Add a few extra blueberries on top of each muffin and sprinkle with a little coconut sugar for added sweetness and a touch of crunch.

8

Bake in the preheated oven for 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Tangy Banana Bread Muffins with a Protein Boost