PB Banana Muffins

Prep Time: 15-20 minutes

Yield: 3 dozen muffins (2 1/8 oz. each muffin)



2 cups gluten free flour

½ cup coconut flour

½ cup flax meal

2 tablespoons hemp protein

1 1/2 teaspoons baking soda

3 teaspoons baking powder

1 teaspoon salt

2 teaspoon cinnamon

6 eggs

3/4 cup avocado oil

¾ cup honey

1 cup peanut butter

2 teaspoons vanilla

6 ripe mashed bananas



  1.  Whisk together flour, flax meal, hemp protein, baking soda, baking powder, salt and cinnamon in a large mixing bowl.
  2. Whisk together eggs, oil, honey, peanut butter and vanilla. Mash bananas into mixture. Add wet ingredients to dry ingredients and mix until combined.
  3. Scoop batter into a muffin tin lined with muffin liners and bake at 350°F for 18-20 minutes or until lightly golden and cooked through.
  4. Remove from oven and cool.


Nutrition Facts per serving: 186 calorie 5g protein 19g carbs 10g fat

Chef Teresa Hansen 442-A-CHEF-4-U (224-3348) ChefTeresaHansen@gmail.com

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