Gluten Free Apple Walnut Muffins with Protein

| APPLE WALNUT MUFFINS | with vanilla protein.

Baking is and always has been an important part to my weekly meal prep. As someone with a sweet tooth I absolutely need some healthier go-to cookies, muffins, or bars to grab during the week to stay on track with my healthy eating. Adding a bit of protein and avoiding refined sugars is a huge bonus too!

 

Recipe notes:

Because the size of a banana and how soft it is can vary, along with how liquid or thick your peanut butter is, the batter at the end could result in a firmer than desired consistency. If this is the case simply add in 1-2 tbsp soy milk at a time, gently folding through until you have a nice batter. Keeping in mind muffin batter is thicker than cake, but it shouldn't be a cookie dough.

I've used a ton of my favourite baking ingredients in these muffins, a handful of which I have affiliate discount codes for! If it's underlined that means you can shop the link at a 20% off discount.

 

Recipe makes 8 muffins

Macros per muffin:

252 cals - 8g fat - 36g carbs - 9g protein 

 

Ingredients:

1 banana, brown and spotty 

3/4 cup date sugar

1/4 cup peanut butter

1 cup soy milk

3/4 cup gluten free flour blend 

65g vanilla protein

1 tbsp ceylon cinnamon

1 tsp baking powder

1/4 tsp salt

1/3 cup chopped walnuts

1 apple, grated 

 

Recipe:

Preheat the oven to 350 F and line a muffin tin with silicone liners.

Add the banana to a mixing bowl and mash well with a fork.

Add date sugar, peanut butter, and soy milk, whisking to combine.

Sift in the flour, vanilla protein powder, baking powder, cinnamon, and salt.

Fold the batter together until just incorporated.

Add in walnuts and grated apple by gently folding through a few times.

Using a spoon add all the batter to 8 muffin liners.

Bake for 18-20 minutes or until browning.

Allow to cool before enjoying!

 

Love high protein plant-based recipes? Make sure to check out the High Protein Vegan Ebook Collection!