Pineapple Coconut Banana Gluten-Free, Nut-Free Protein Muffin recipe!
With a blizzard in the forecast for this weekend in NYC and temperatures dropping rapidly, I’ve been inspired to create a version of my tradition protein muffins with a tropical twist. Nothing makes me feel warmer than baking with my favorite flavor combinations: banana, pineapple, and coconut! The bright colors and smells that fill my apartment when making these muffins instantly transports me to a warmer destination far away from the 20 degree weather we’re experiencing!
I’ve shared the berry/chocolate version of these muffins before, but after giving the tropical version a test-run last weekend and posting a photo to instagram when sampling them for breakfast, I was asked multiple times to share the recipe. I want to spread the warmth and deliciousness of these treats with my readers, so here it is!Â Curious about the nutritional content? The muffins are under 100 calories each, with 10g of protein per serving. The best part? Totally gluten-free, nut-free, and dairy-free.
The Allergy Free Wife’s Power Protein Muffins, Tropical Edition:
1 1/2 bananas (best when ripe)
3 Free Range Eggs
3 Scoops Allergen-Free Protein Powder, Vanilla Flavor
3 Tbsp Flaxseed (optional)
3 Tbsp Shredded Unsweetened Coconut
1 cup pineapple, chopped into small pieces
1 Tsp Vanilla extract
2 Tsp Cinnamon
1 Tsp Baking Powder
Preheat oven to 350 degrees.
Cut pineapple into small pieces.
Mix protein powder, flaxseed, baking powder and cinnamon in bowl.
Add banana and eggs.
Mix well until smooth, I find using a hand mixer is easiest.
Once mixed, add vanilla extract and shredded coconut. Stir.
Pour mixture into muffin tins or cups.
Bake for 30 minutes.
In the morning, heat your muffin up for about 15 seconds to warm it up & enjoy!