Ingredients:

• 3 medium bananas, mashed (approx. 365g)

• 2 tbsp coconut sugar (20g)

• 3-4 tbsp non-dairy milk (45 ml)

• 1 tsp vanilla

• 1 tsp cinnamon

• 1 cup + 2tbsp gluten free flout (138g)

• 2.5 scoops of vanilla protein powder (75g)

• 1.5 tsp baking powder

• 1 tsp baking soda

Instructions:

• Pre-heat oven to 425 F (220 C)

• Add mashed banana, coconut sugar, 3 tbsp non-dairy milk, vanilla and cinnamon into a large bowl and whisk until combined. Add in the flour, vegan protein powder, baking powder and baking soda. Use a spatula and mix until a thick batter forms. If the batter looks too thick, add an extra tbsp of non-dairy milk (refer to video/photos).

• Divide the batter into 8 muffin tins. Bake for 5 minutes and then reduce the temperature to 350 F and bake for another 15-20 minutes or until cooked through. Check doneness by inserting a toothpick in the center of one of the muffins, it should come out clean.

• Remove from oven and let it cool in the pan for 5 minutes. Carefully transfer to a cooling rack and allow the muffins to cool for another 10 minutes before eating.

Nutrition:

Calories: 162

Protein: 10g

Carbohydrates: 26g

Fat: 2g