WARNING…these muffins are addicting 🙂
I used to go on late night WaWa runs in college where I’d eat 2 huge muffins before I even walked back to my dorm. Needless to say, I love muffins. I’ve loved having these as little low-calorie healthier substitute option that are a lot more moist and thick than a regular muffin. Sorry for those of you that like really fluffy!
If you want to be 100% sure they are gluten free, you can leave out the baking soda, they just won’t rise as much. (or buy gluten free baking soda, but I didn’t have any on hand, and it’s only a small amount)
7 Tablespoons of Coconut Flour
2 Mashed Bananas
1 scoop or pouch of Vanilla Protein/Shakeology
1 mini cup of Applesauce (4oz)
2 Teaspoons of Baking Soda
1 Teaspoon of Honey
2 Teaspoons of Vanilla extract
1. Preheat Oven to 350 degrees and spray muffin tins with non-stick spray. They are sticky!
2. Mix all ingredients into large bowl. Let sit for around 10 minutes. It took my bananas a little while to soften and mix evenly.
3. Pour mixture into muffin tins. It should fill one tray: 12 muffins.
4. Bake for 20 minutes and then let cool for 5 minutes or so. Store in a container on the counter for grab and go during the week!