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Dairy & Gluten Free Protein Banana and Coconut Muffins

Prep Time:

10 minutes

Cook Time:

25-30 minutes





About the Recipe

These muffins are a quick grab-n-go snack packed with protein powder and wholefood ingredients. They are the perfect balance and the tahini added in adds a nutty flavor that cuts through the intense flavor of the ripe bananas.


  • 3 overripe bananas

  • 1 cup of almond milk

  • 1/4 cup tahini

  • 1 egg

  • 1/4 coconut sugar

  • 1/2 cup coconut flour

  • 1/2 cup almond meal

  • 5 tablespoons of vanilla protein powder

  • A dash of vanilla extract

  • Sprinkle of cinnamon (extra sprinkle on top)

  • 1/2 tbsp baking powder

  • 1 tsp baking soda

  • Shredded coconut for top


  1. Preheat oven to 180C and line your muffin tin with ramekins

  2. In a large bowl, peel bananas and mash them until it has no chunks and is smooth.

  3. Add all the dry ingredients (flour, protein powder, meal, sugar, cinnamon, baking soda and powder) and mix until combined.

  4. Add the milk, tahini, vanilla extract and egg and mix until all combined. If the mixture is still a bit dry, add a tablespoon of milk until the mixture is silky and thick.

  5. Divide the mixture evenly into your pans, sprinkle some shredded coconut and cinnamon and place in the oven.

  6. Bake for approx 25-30 minutes or until the fork comes out clean and place them on a cooling rack to cool.

  7. This can be freezed for 2 months, placed in the fridge or in an airtight container for a week. Enjoy!

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