Grit By Name and By Nature

Snacks

Paleo Banana Chocolate Protein Muffins (grain-free, gluten-free, refined-sugar-free)

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C n I have very different taste in foods, so when we both agree on a new favorite baked good… it’s big news. Which is why I am announcing today that there is a new favorite muffin in this household, and they’re the beauties you see pictured above.

There’s a few reasons why I love these. For one, in these weird times, bananas are a great, affordable and easy-to-stock-up-on carb option for those of us that suffer from gluten. They’re also pretty forgiving if you don’t have exactly the right ingredients or exactly the right amount of ingredients. And they come together with pantry staples which is CLUTCH right now.

And of course they’re oozing with chocolate-y flavor, are light af, keep energy levels stable with a balance of protein, fat, and carbs, AND whippin em up is a great way to kill some time during these long afternoons okayyyyy.

So if you want a delish n healthy treat to pair with your morning quarantine coffee, give these bad boys a go! Recipe below.

Paleo Banana Chocolate Protein Muffins

paleo, gluten-free, grain-free, refined-sugar-free
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 18 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 18 muffins
Calories 86 kcal

Ingredients
  

  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1 heaping scoop chocolate whey protein
  • 1 tsp xantham gum
  • 3 tbsp cacao (or cocoa)
  • 1/4 cup coconut sugar (optional, but c’mon, we’re mf quarantined, give yourself some suga)
  • 2 small mashed af bananas (very ripe, about 3/4 cup)
  • 1/4 cup melted ghee (or butter or coconut oil)
  • 5 eggs

Instructions
 

  • preheat oven to 350F and line your muffin tin(s)
  • combine all dry ingredients in a medium sized bowl n mixy mixy
  • separate your eggs & whip your egg whites to a firm peak, then set aside.
  • In a large bowl, combine your wet ingredients (egg yolks, bananas, and melted ghee) & mix well. Slowly add dry ingredients to wet ingredients until fully incorporated.
  • Fold egg whites into mixture.
  • Spoon batter into muffin tins(~3/4 full) and option (… is it though?) to top with chocolate chips/chunks. Bake for 18-20 minutes. Hide muffins from family members. Consume in secret. Store in dark corners of fridge.
Keyword banana, breakfast, chocolate, gluten-free, grain-free, high-protein, paleo, snack

Healthy Gingerbread Protein Cookie Cakes (grain-free, gluten-free, refined-sugar-free)

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A protein-bar-alternative trail treat! (And an adorable/delish Fall recipe 😊)

Healthy Gingerbead Protein Cookie Cakes with Bone Broth on wood plate.

You guys know by now that C n I need snacks. Stacks on stacks on stacks of snacks.

And if C n I need stacks of snacks when we’re living that couch life, you can only image the number of snacks we need when we hit the trails.

Healthy Gingerbead Protein Cookie Cakes with Bone Broth in rustic serving bowl.

I have nothing against conventional protein bars, but C, who typically hikes downwind of me, most certainly does (heh heh #marriage). IDK WHY MAN, they surely work in a pinch, but they’re hyper processed and never leave my tummy feeling particularly good.

And, when we head out, it’s almost always for the entire day/days at a time. You know what sounds okay? One protein bar. You know what sounds like an apocalyptic disaster of the stomach? 4 protein bars.

Healthy Gingerbead Protein Cookie Cakes with Bone Broth on beautiful blue serving board.

So I have some favs trail treats that I can batch make in a jiffy that 1. Don’t need refrigeration, 2. Taste like, well, a treat, 3. Hold up in my backpack, and 4. Give C n I the energy we need to climb mountains, literally.

Close up of the inside of a Healthy Gingerbead Protein Cookie Cakes with Bone Broth.

These Healthy Gingerbread Cookies Cakes are really a banger to start on. They are a grain-free, refined-sugar-free one-bowl dish (HOLLA), and they use basic ingredients that I keep stocked in my cupboards. The cookie cakes pack a balanced punch of protein, fat, and carbs that keep our tummies happy and our moods high 😊

But what’s the secret adventure-fueling ingredient, you ask? Bone broth! (In the form of Ancient Nutrition’s bone broth protein.) Because we hikin, but we want glowin skin too you know what I mean??!?

Health Gingerbread Protein Cookie Cakes on the trail at Mirror Lake

And no, you don’t need this Nordic Ware cakelet pan to makes these Healthy Gingerbread Cookie Cakes, but HOW FREAKIN ADORABLE is it when your trail snacks match your trail? It’s… it’s just… TOO MUCH. But you can also make them as cookies or in a mini cupcake pan 😊

See below for the recipe! Can’t wait for you to give ’em a go!

Healthy Gingerbread Protein Cookie Cakes

Grain-free, gluten-free, low-carb, high-protein
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 12 mins
Course Breakfast, Dessert, Snack
Cuisine American, holiday
Servings 14 Cookie Cakes
Calories 155 kcal

Ingredients
  

  • 1/2 cup almond flour
  • 1/8 cup coconut flour
  • 1 tbsp coconut sugar
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1.5 tsp cinnamon
  • 1/4 tsp cloves
  • 2-3 tbsp Ancient Nutrition Vanilla Bone Broth Protein (can sub any whey protein)
  • 1/3 cup almond butter (can sub any nut butter)
  • 1/8 cup molasses
  • 1 egg
  • 1 tbsp coconut oil (melted)

Instructions
 

  • Grease your pan (can use a cookie sheet, mini muffin pan, or cakelet pan) and preheat your oven to 350F.
  • Combine all ingredients in one large bowl.
  • If your using a pan, fill pan 3/4 full with dough. If you're using a cookie sheet, make approx 1 tbsp size balls on greased cookie sheet.
  • Bake 12-15 minutes or until the top of your cookies/cakes/cakelets start to brown. Cookies will take less time so start checking on them at 9 minutes. Remove from oven, attempt to not immediately devour, and pack into your adventurin' daypack 🙂
Keyword breakfast, dessert, easy, fall, ginger, gingerbread, healthy, healthy dessert, holidays, one-bowl