Foodie Friday: Spiced Banana Protein Muffins


Spiced Banana Protein Muffins {Gluten Free, Vegan} via @fitfoodiemama

Welcome back to our weekly Foodie Friday link up! I’m linking up with Emily from Whatever Floats Your Oats, Esther from Chocolate Runner Girl, Farrah from Fairyburger and Cassandra from Powered by BLING to create awesome healthy recipes each week!  Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well! 

So this week our theme is b-a-n-a-n-a-s! Truth be told, I can’t eat raw bananas or banana flavored things.  Actually, can’t isn’t necessarily accurate…I can eat them I don’t like them.  Strangely enough, I do like banana bread…I am weird like that.  

So given the fact that I despise raw bananas, that left me with the one recipe that I have successfully made using bananas (as the main ingredient) and actually enjoy! 

These Spiced Banana Protein Muffins have made an appearance on the blog before it was some time ago and unfortunately most of my sub-par photography disappeared in one of my many blog updates. Which means this is the perfect opportunity to remake, rephotograph and share again! 

They’re easy to whip up, perfect for breakfast on the go or as a post-run snack!

They’d also taste DELICIOUS topped with my cinnamon cashew cream spread or even cashew butter!

Spiced Banana Protein Muffins {Gluten Free, Vegan} via @fitfoodiemama

Spiced Banana Muffins {Gluten Free, Vegan}

Spiced Banana Protein Muffins

Ingredients:

  • 2 cups oat flour (or make your own oat flour by putting GF oats in a processor)
  • 1 scoop vanilla protein powder (I used Plant Fusion)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp cinnamon
  • 1 tsp nutmeg
  • 3 ripe bananas, mashed
  • 1/4 unsweetened applesauce
  • 2 tsp vanilla extract 
You might also like:  A Week's Worth of Gluten Free Meals

Preheat oven to 350 degrees.

Mix the dry ingredients and wet ingredients separately then combine. Once thoroughly mixed, spoon into greased or lined muffin pan.

Bake for approximately 12 minutes. Check for doneness by sticking a toothpick through the middle of a muffin, they’re done if it comes out clean!

Make sure to linkup below if you have a recipe to share and join us again next week when we explore dairy free alternatives! 

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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