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Banana Date Muffins with Recovery Protein


Today's tasty recipe is from Natalie Starr. These muffins are great when you need a healthy, high-energy, gluten-free snack while on the go. They've become an office favorite for last-minute fueling before long workouts.

Ingredients
  • 2 cups gluten free flour 
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • Pinch of sea salt
  • 2 bananas, mashed
  • 2 scoops Recovery Protein
  • 1/2 cup extra virgin olive oil
  • 2/3 cup real maple syrup
  • 2/3 cup almond milk
  • 2 teaspoons vanilla extract
  • 1/2 cup dates, pitted and chopped
  • 1/4 cup pumpkin seeds, roughly chopped + extra to top muffins

Directions

  1. Preheat oven to 400F and line a muffin sheet with muffin tins.
  2. Mix together the flour, baking power, baking soda, protein powder and salt.
  3. In another bowl, mash the bananas and then mix in the olive oil, maple syrup, almond milk and vanilla.
  4. Thoroughly combine the dry ingredients and the wet ingredients.
  5. Toss the dates and pumpkin seeds in a tablespoon or so of flour – this keeps them from sinking to the bottom of the muffins and then fold them into the batter.
  6. Divide the batter into muffin tins and sprinkle each muffin with a few pumpkin seeds.
  7. Bake for 20 to 25 minutes.
  8. Let cool & ENJOY!

 


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