Gluten Free, Paleo, Banana Vanilla-Chai Protein Muffins

Weekend trips to visit my parents always turns into salvaging food on the brink of trash status. More food for me and a great way to experiment at no cost, thanks mom and dad! These muffins were inspired by my last visit.

What I like most about this recipe is the simplicity! 2 bowls, 10 minutes and you’re on your way! Store in fridge for longer shelf life.

Health Benefits: No refined sugar, paleo, gluten free, protein powder contains probiotics and enzymes to help with digestion. Last but not least if you are vegan, this recipe works for you! Replace egg with 3 tablespoons of warm water and 1 tablespoon of Chia seeds.

Gluten Free, Paleo, Banana Vanilla-Chai Protein Muffins
Prep Time
10 mins
Cook Time
16 mins
Total Time
26 mins

Course: Breakfast
Servings: 12 Muffins
Author: Jenni & Stitch
Dry Ingredients
  • 1/2 Cup Brown Rice Flower
  • 1/2 Cup Tapioca Flour
  • 1 Tbsp Vanilla Chai Protein Powder *I prefer Garden of Life Brand, Raw Organic Protein Vanilla Chai Protein Powder
  • 1 Tbsp Cinnamon
  • 1 tsp Baking Soda
  • 3/4 tsp Baking Powder
  • 1/4 tsp Salt
Wet Ingredients
  • 3 Tbsp Melted Coconut Oil or Vegan Butter
  • 3 Tbsp Honey
  • 2 Eggs
  • 2 Mashed, Very Ripe Bananas
  • 1 tsp Vanilla Extract
  • Sprinkle Cinnamon and Salt on each Muffin
  1. First mash your bananas and then incorporate all wet ingredients together. 

  2. I measured all the dry ingredients into one measuring cup and then slowly poured into wet ingredients.

  3. Top with cinnamon and salt if desired before placing them in the oven. 

Cooking Time/Temperature
  1. Oven Temperature: 350 degrees for 16-19 minutes
Recipe Notes

This recipes makes 12 muffins but I filled each one to the brim, making 11 larger muffins.