She sets out to make her usual Banana Bread and ends up with these amazing protein rich gluten free muffins!

Every time I step foot in my kitchen to bake or cook you never actually know what will happen. I often do have a plan. Once I get started though, you never know.

Here’s how that very hefty thought process went…Should I put chocolate chips in this time? Well, CHILD A prefers this without chocolate chips, but she likes chocolate, so…

Anyways, reached out to a friend to see if she had a recipe. She did, sent it to me and then I changed nearly the whole thing. LOL. We had a good laugh over that. Many of my recipes are SHIFTED…

This one is really delish. Its a blend of banana bread and chocolatey muffins. 

Over 5 grams of Protein and 3 grams of fibre in each muffin.

What you need:
1 3/4 cup Bob’s Red Mill gluten-free flour

3/4 cup coconut sugar

1 tbsp baking powder

1 tbsp cinnamon

1/2 tsp xantham gum (optional – will make it fluffier)

2 eggs, lightly beaten

1/4 tsp sea salt

1/2 cup grapeseed or melted coconut oil

1/2 cup water

3 medium bananas mashed

5 tbsp Manitoba Harvest Hemp Yea! Chocolate Protein Powder

What you do:

1. Preheat oven to 400
2. Line a 12 cup muffin pan with liners
3. Place flour and sugar in large bowl and mix to combine. Add baking powder, cinnamon, xantham gum, and sea salt. Blend thoroughly.
4. In a separate bowl, pour the oil, and water. Add the beaten eggs. Mix together so blended.
5. Pour the wet ingredients into the larger bowl with the dry ingredients. Mix together using a spatula.
6. Fold in the mashed bananas.
7. Add the chocolate protein powder.
8. {If consistency is too try (crumbly) add little bits of water until texture is loose}.
9. Using a large spoon, fill each muffin cup until 3/4 full.
10. Bake for 25 minutes or until a toothpick inserted into a muffin comes out clean. Let cool for 15 minutes then turn out onto a cooling rack.

Enjoy