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Gluten Free Strawberry Banana Protein Muffins

INGREDIENTS:
2-1/2 cups almond meal
¾ tsp baking soda
½ tsp fine sea salt
2 tbsp hemp seeds
3 large eggs
1.5 large mashed ripe bananas
2 maple syrup
1 Tbsp olive oil
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 tsp cinnamon
3/4 cup chopped organic strawberries

DIRECTIONS:

  1. Preheat oven to 350F. Spray muffin tin with organic cooking spray (I used coconut oil spray).
  2. In a large bowl whisk the almond flour, baking soda and salt and cinnamon.
  3. In a small bowl, whisk the eggs, banana, maple syrup oil, vinegar and vanilla extract. Add the wet ingredients to the dry ingredients, stirring until blended. Fold in strawberries.
  4. Divide batter evenly among prepared cups.
  5. Bake in preheated oven for 15 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin. Eat up!

Serves: 10