Clean and Healthy Desserts – A gluten free, sugar free, dairy free banana protein muffin recipe that tastes amazing (and a substitution to make it vegan).

Finding healthy, clean baked goods is tough, but not impossible. Contrary to popular belief, tasty healthy baked goods isn’t an oxymoron or a myth. How do I know this? I’ve made enough junk that ends up in my trash (or in my poor boyfriend’s stomach) to discover the elusive, but existent, recipes that don’t make me want to throw a temper tantrum in my kitchen and run for the Pepto-Bismol.

This gluten, sugar, and dairy free protein muffin recipe is packed with protein and is fantastic before/after a workout, for breakfast, a snack, or even as a filling dessert. Yes, I’ve eaten them on all of these occasions.  I originally found this recipe on Instagram and have made it so many times that I tweaked it slightly to suit my tastes and needs. I usually top it with true cinnamon, but you can top with walnuts, chocolate chips, banana slices, or whatever else you fancy.

In addition to the fact that these muffins don’t suck, there’s the added bonus that there are only two dirty dishes to clean up: the blender and the muffin pan.

Sugar Free Muffin Recipe

A few tips:
– Only fill the muffin cups halfway, otherwise they won’t cook fully and will start to burn on the outside.
– These muffins are extremely dense because they have beans instead of flour.  Yes, beans.  Just trust me on this one.
– You’re welcome to play with the amount of natural sweetener according to your preferences.
– To make these muffins vegan: substitute each egg with 1 tbsp of flaxseed meal and 3 tbsp of water. Let sit for five minutes until the meal soaks up some of the water.
– Store them in the fridge, as they will go mouldy quickly because they are so moist.

Combine In a High-Speed Blender:
1 cup of oatmeal
2 ripe bananas
1 scoop of protein powder – I use pumpkin protein powder because you can’t taste it
¼ cup of ground flaxseed
1 tsp baking powder
½ tsp salt
¼ cup of canned chickpeas or white beans
¼ cup of almond milk
1 egg white
1 tbsp coconut oil
2 tbsp almond butter or peanut butter
¼ cup of agave, honey, or maple syrup

Bake at 350 for 9-15 minutes (my tiny oven always runs hot, so it usually takes about 9 minutes for me). Makes 12.

If you’re interested in more clean recipes and fitness tips, check out my fitness routine here, one of my favourite banana bread recipes here, my favourite cookbook here, and follow me on Instagram @curatedtaste here!

Gluten Free Healthy Muffins

Banana Protein Muffins

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