August 09, 2016

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Gluten Free Cinnamon Banana Muffins

Gluten Free Cinnamon Banana Muffins

Gluten Free Cinnamon Banana Muffins

By Maria England ABS Team

Yields: 8 muffins

Macros for 1 Muffin:

Calories: 72 calories

Fat: 1.6g

Carbohydrates: 9.1g

Protein: 5.1g

  • 2 each – Bananas, very ripe
  • 2 each – eggs
  • ¾ cup/1.5 scoops – ABS Cinnamon Roll Protein Pancakes Mix
  • ½ tsp - baking soda, gluten free
  • ½ tsp - baking powder, gluten free
  • 1 tsp – vanilla extract, gluten free
  1. Preheat oven to 350°F and line 8 muffin cups with cupcake liners and spray with pan spray. 
  2. Paddle the bananas until mashed, then add eggs and mix until combined.
  3. Add the pancake mix and mix until combined.
  4. Divide into the 8 muffin cups and bake 15-20 minutes until golden brown a toothpick comes out clean.
  5. Allow to cool completely and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Get your Cinnamon Roll ABS Protein Pancake mix Here and start enjoying these delicious gluten free high protein muffins! 


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