With just a few pantry staples, like maple syrup, a ripe banana and some Parker House Gluten Free Pancake/Waffle Mix, you'll have these muffins ready in no time.
Tips for making the Protein Muffins
I have found mashing the banana on a plate with a fork is the easiest method to get an evenly mashed ripe banana.
You can use any protein blend you would like, I recommend vital proteins as it is a great dairy free option.
For any and all baking I highly recommend having an internal oven thermometer. This lets you know if your oven is at the proper baking temperature and saves a lot of under/over baking products.
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Ingredients:
- 1 cup + 2 Tbsp PHP Pancake Mix (166g) (half package)
- 2 scoops plain Vital Proteins
- 1 ripe banana - mashed
- ¼ c almond milk (60g)
- 1 egg
- 2 Tbsp maple syrup (30g)
- Splash of Vanilla
- Handful of mini chocolate chips
Directions:
1. Preheat oven to 350 degrees
2. Spray or line 6 spots in muffin pan
3. Mix vital protein powder into pancake mix. Add banana, milk, egg, maple syrup, and vanilla. Mix well. Fold in chocolate chips.
4. Fill 6 muffin cups with batter
5. Bake for 16-18 minutes or until a toothpick comes out clean.
How to store leftover muffins:
With most gluten free items I have found immediate freezing in an airtight bag is DEFINITELY the way to go. Put muffins in a freezer bag and place it in the freezer. Thaw in the microwave or on the counter for a few hours before eating. GF baked goods seem to dry out quickly when left out on the counter or in the fridge. They can last in the freezer for up to 4 months!
Did you make this recipe? Tag @parkerhouseproducts on Instagram and hashtag it #parkerhouseproducts
