Gluten Free Chocolate Chip Muffins
In efforts to amp up my protein and satisfy my sweet tooth, I’ve been making these gluten free chocolate chip muffins on repeat! They are so easy to make and the perfect blend of sweet + healthy.
Creator: Leslie Stokes
I love eating these muffins as a post workout treat along with my protein shake.
Even though these muffins do not have refined sugar they are are naturally sweetened with the bananas and maple syrup. After you workout, your body needs a source of sugar to help carry the protein to your muscles faster. This also helps restore your blood sugar after an intense workout. These muffins do not contain a significant amount of protein, but adding an extra almost 6 grams to my post workout shake helps me stay fuller longer and sustains my energy throughout the morning.
Ingredients:
- Bananas: The star of the show, bananas not only impart natural sweetness but also lend a soft, moist texture to the muffins. Packed with potassium, bananas provide essential electrolytes, making them an ideal choice for active individuals.
- oat flour: As a gluten-free alternative to traditional flour, oat flour adds a hearty, nutty flavor while ensuring our muffins remain friendly to those with gluten sensitivities.
- All-Natural Peanut Butter: Using a creamy all natural peanut butter without added oil and sugar assures these muffins are more on the healthier side.
- All-Natural Protein Powder: Elevate the nutritional profile of these muffins with a scoop of your favorite all-natural protein powder. Whether you prefer whey, plant-based, or collagen protein, this addition enhances the muffins’ protein content, making them a satisfying snack to support muscle recovery and growth.
- Chocolate Chips: Who can resist the allure of rich, melty chocolate chips? Opt for dark chocolate chips to add a hint of indulgence while reaping the antioxidant benefits inherent in dark chocolate.
- Eggs: Providing structure and moisture, eggs bind the ingredients together while contributing essential proteins and nutrients.
- Baking Essentials: Vanilla extract, maple syrup, baking soda, and a pinch of salt round out the flavor profile, ensuring each bite is perfectly balanced and utterly delicious
Packed with the goodness of bananas, oat flour, and protein powder, these muffins offer a nutrient-rich alternative to conventional baked goods.
Gluten-Free: Say goodbye to gluten without sacrificing taste or texture. These muffins cater to gluten-sensitive individuals, allowing them to indulge without worry.
Satisfying and Convenient: Whether you need a quick pre-workout boost or a post-workout refuel, these muffins are the perfect on-the-go snack to satisfy your cravings and fuel your body. 4.
Customizable: Feel free to customize these muffins to suit your preferences. Experiment with different protein powders, swap out chocolate chips for nuts or dried fruit, or add a dash of cinnamon for extra flavor complexity.
Whether you’re a fitness enthusiast seeking a nutritious snack or simply craving a sweet indulgence, these muffins are sure to delight your taste buds and nourish your body. So, go ahead, whip up a batch, and treat yourself to a guilt-free pleasure that’s as delicious as it is nutritious!
Gluten Free Chocolate Chip Protein Muffins
Ingredients
- 2 large ripe bananas
- 1/4 cup melted butter or coconut oil
- 2 eggs
- 3 tbsp maple syrup
- 1/2 cup almond milk
- 1/2 cup all natural peanut butter
- 1 tsp vanilla extract
- 1 1/2 cups oat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 scoop vanilla protein powder
- 1/2 cup dark or semi sweet chocolate chips
Let's Make It
- Preheat the oven to 425℉
- In a large bowl, mash two ripe bananas.
- Into the bananas, mix together the eggs, butter, vanilla, almond milk, maple syrup and peanut butter together until blended.
- Add in the oat flour, baking soda + salt and mix until the batter is thick and creamy.
- Fold in the chocolate chips.
- Pour 1/4 cup of the mixture into a prepared muffin tray (lined or sprayed with olive oil).
- Bake at 425℉ for 5 minutes.
- Turn the heat down to 350℉ and continue baking for another 15-18 minutes.
- Let for 10 minutes before removing from the muffin tin.
- Store in the refrigerator for up to 6 days.
Nutrition Facts
