Fluffy Gluten Free Blueberry Protein Muffins
Light and fluffy gluten free protein muffins with blueberries and banana. Kids will never know these are healthy protein muffins.
Ingredients
- 1 ½ cups gluten free flour blend * see note
- 1 cup almond flour * see note
- 2 teaspoons baking powder aluminum free
- ¼ cup collagen protein unflavored!
- ⅛ teaspoon salt
- ¾ cup coconut sugar or regular sugar
- ¼ cup coconut oil melted
- 2 ripe bananas
- 2 large eggs
- 1 cup non-dairy milk
- 1 teaspoon pure vanilla extract
- ¾ cup blueberries
- ⅓ cup Optional: pecans
Instructions
- Preheat the oven to 350º F.
- In a bowl, combine the dry ingredients and whisk to blend.
- In a smaller bowl, add the bananas and use a fork to mash them .
- Add the coconut oil, eggs, vanilla, almond milk to the bananas and whisk.
- Pour the wet ingredients into the dry ingredients, add the blueberries and pecans. Mix until the batter is just barely blended. (Over mixing the batter leads to more dense muffins.)
- Take a muffin pan and add parchment paper muffin liners. Fill each 3/4 full with the muffin batter.
- Bake for 20-22 minutes until the muffins are done. To test for doneness, insert a toothpick into the center of the muffins. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.
Notes
- To keep these muffins light and fluffy, do not overmix the batter.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- I highly suggest using almond flour and not almond meal. An Almond meal is more coarse and will make your muffins grainy.
- Store in an airtight container in the refrigerator. I like to freeze my muffins in a large freezer safe zip bag in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1muffinCalories: 173kcalCarbohydrates: 21gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 62mgPotassium: 125mgFiber: 3gSugar: 8gVitamin A: 44IUVitamin C: 2mgCalcium: 68mgIron: 1mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.