Oil-Free Banana Protein Muffins

The first recorded mention of a muffin was in  1703 Muffin men (and women!) all over the world have been perfecting the art ever since. That is, until now… as this might be the perfect muffin (although other perfect muffins can be found here and here). So while the finality of that statement is up for debate, this truly is an excellent muffin. Plus, one serving (two muffins) has 15 grams of protein, which should last you well until lunch!

Makes 12


  • 3 eggs
  • 3/4 cup egg white
  • 1 1/2 cup gluten-free flour of choice, I used  Bob’s Red Mill Oat Flour
  • 2 overly ripe bananas 
  • 1 serving (2 scoops)  ALOHA Vanilla Protein
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract 
  • 1/4 cup agave or sweetener of choice
  • 1 teaspoon baking soda  
  • 1 teaspoon cinnamon   
  • 1/2 teaspoon salt 
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Plant-Based Protein Powder



  1. Preheat oven to 375°F. Grease a muffin tin and set aside. 
  2. In a medium mixing bowl whisk the eggs until the yolk and the whites are blended well. 
  3. Add in the remainder of the ingredients and mix well. 
  4. If you are having trouble mashing up your bananas, I like to microwave them or heat them in a saucepan until they are warm—they blend so much easier! However, if they are very ripe, you should have no problem if you do not heat them.
  5. Fill up the muffin tin with the mixture—about one-third cup for each muffin, and for a softer muffin, scoop a larger serving of the mixture into the tins.
  6. Bake for 15 to 20 minutes or until the edges start to brown.