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Ever want something sweet, satisfying, but still good for you (I’m talking to you, PMS cravings!)? These grain-free muffins are filling, high in protein, gluten-free, dairy-free, full of healthy fats, ALL the good things! I usually make a large batch on the weekends and put them in the kids’ lunch boxes during the week. They love it and I feel good about feeding them something healthy and nourishing. The ground flax seed in here are also a great way to incorporate the hormone balancing practice of seed cycling. Give these a try and let me know how you feel eating one of these afterwards!

If you’re up for more seed cycling recipes, also be sure to check out my Seed Cycling Chocolate Bliss Balls!

Print Recipe

High Protein Banana Chocolate Chip Muffins

Ingredients

This recipe makes around 10-12 muffins. I like to use this Caraway non-toxic muffin pan as well as unbleached and chlorine-free muffin liners to keep things nice and low-tox.

Dry ingredients:
1 cup of almond flour
1/3 cup of ground flaxseed
1 tsp of baking soda
Optional (but recommended): 2 scoops of protein powder: I highly recommend chocolate Kachava, my absolute favorite plant-based, all-in-one protein shake mix. I also highly recommend Organic Cacao + greens from Tejari.
1/4 tsp Himalayan pink or sea salt
Optional: pumpkin seeds to top off the muffins with
Mix in later: 1/3 cup of chocolate chips (I recommend the gluten + dairy-free ones from Enjoy Life, or Hu Kitchen).

Wet ingredients:
2 medium, ripe bananas, mashed
3 eggs OR flax eggs*
1/2 cup almond butter
1/4 cup pure maple syrup
1 tsp vanilla

*To make a flax egg, mix together 2.5 tbsp of water with 1 tbsp of flax meal / ground flax seeds. Let it sit for a few minutes to thicken. Keep in mind that this will result in a slightly more watery mixture, which means you may have to bake the muffins a bit longer.

Process

  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients and wet ingredient separately.
  3. Combine and add in chocolate chips.
  4. Spoon mixture into baking cups, about 3/4 of the way full.
  5. Bake for 20 – 25 minutes, or until a toothpick inserted into the cupcakes comes out clean.
  6. Allow cupcakes to cool for at least 15 minutes. Now tell me: doesn’t your home smell amazing?! Who knew hormone healthy snacks could taste this good! 😉

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