Gluten Free Protein Muffin Recipe

Created by Paige Common
Makes 6 large muffins or 12 regular muffins

Ingredients
1 cup gluten-free flour (my favorite gluten-free flours are Cup4Cup multipurpose flour and Bob's Red Mill 1to1 baking flour)
1 1/2 cups almond flour
4 tbls chia or a mix of chia and flax seed 1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 ripe bananas
1 egg (or egg replacer)
1/2 cup butter, melted and cooled (sub earth balance)
1/2 cup maple syrup
1 tsp vanilla
3 cups grated fruit and veg (apple, carrot, zucchini)

Directions

1. Preheat oven to 350.
   
2. In a bowl, whisk the dry ingredients together. Set aside.
   
3. In a separate bowl, beat the egg, maple syrup, banana, and vanilla together until creamed and fluffy. Then add the butter until fully combined.
   
4. Pour the dry ingredients into the wet ingredients and whisk until fully combined. Fold in grated fruit and vegetables.
   
5. Grease the muffin tins (I love the coconut oil spray). Spoon the batter evenly into each muffin cup.
   
6. Bake for 25 minutes or until the toothpick comes out clean.