Gluten-Free High Protein Banana Peanut Butter Cranberry Muffins

I’ve shared before that I often use cookbooks as a source of inspiration and then make my own version of the recipes. This is one of those recipes. I have made similar muffins from The Karma Chow Ultimate Cookbook by Melissa Costello many times. When I found out I am allergic to gluten I needed to amend the ingredients however, and I created a different version that – may I say – is even better! There is no refined sugar in these muffins and a lot of protein, so they are great for breakfast. Or as a snack. Or any time, actually.

For 12 muffins you will need:

  • ½ cup GF buckwheat flour
  • ½ cup GF quinoa flour
  • 1 tbsp. baking powder (aluminum free)
  • 1 tsp. cinnamon
  • 1/8 tsp. cardamom
  • ¼ tsp. salt
  • 2 ripe bananas, mashed
  • 2 tbsp. apple sauce (unsweetened)
  • 1 egg*
  • 2 heaping tbsp. peanut butter (unsweetened)
  • ¼ cup maple syrup
  • 2/3 cup plant milk of choice
  • 1 tsp. vanilla extract
  • 3 drops Wild Orange essential oil** (optional)
  • 2/3 cup cooked and cooled quinoa
  • handful of dried cranberries
  • handful of walnuts, chopped in chunks
  • 12 large paper baking cups and a muffin tin

How to make them:

Preheat oven to 350˚ F / 175˚ C.

Mix all the dry ingredients (except for the nuts, berries and quinoa) in a bowl. In a larger bowl blend all the wet ingredients with a spoon; making sure that the mixture is smooth and even. Carefully fold the dry ingredients into the wet ones, and combine together stirring with a spoon. Add the quinoa, walnuts and cranberries.

Place the baking cups in the muffin tin. Fill the cups for about 2/3 full. Bake for about 25 minutes, or until muffins are brown and a toothpick inserted in the middle comes out clean.

* You can leave the egg it out if you want the muffins to be vegan. The muffins will just be a little less fluffy.
** Make sure you use Certified Pure Therapeutic Grade oil. I love the quality of dōTERRA essential oils. Read more about that here.